Simple Griddle Cakes
From What to eat, how to serve it, 1891
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 19. The excerpt below is the record exactly as published.
Simple Griddle Cakes. Dropped Fishcakes, — One cup of salt cod picked very fine, half cup milk, one table- 72 FAMILY BREAKFASTS FOR AUTUMN spoonful butter, two tea^poonf uls flour, one egg, pepper to taste. Make a white sauce of the flour, butter, and milk, stir the fish into this, add the egg, beaten light, season, and drop by the spoonful into boiling lard, as is done with fritters. Simj>le Griddle Calces, — Four cups sour milk,, one small teaspoonful baking -soda, salt, flour for batter
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