Sour Milk Griddle Cakes
From A handbook of home economics, 1912
Incomplete recipe.
Presented as published in 1912. 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
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As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 18. The excerpt below is the record exactly as published.
/2 tsp. salt. 2 tbsp. lard or butter. Milk or water to make a soft dough. Sift dry materials. Cut or chop in butter or lard, using a case-knife. Add enough liquid to make a soft dough. Turn upon a floured board, pat lightly into shape, half an inch thick. Cut, place on a slightly floured tin, and bake in a hot oven about 10 m. Change this biscuit recipe into shortcake dough. Name the different fruits commonly used for short- cake. Write the directions for making shortcake. Griddle Cakes 3 c. flour. 2 eggs, well beaten. 1 tsp. salt. Milk to make a soft batter. 4 tsp. baking powder. 2 tbsp. butter. 68 A HANDBOOK OF HOME ECONOMICS Sift dry ingredients, add beaten eggs and milk, beat well and add butter. Drop by spoonfuls on a hot, greased griddle. Turn when full of bubbles on top and cooked on edges. Cook the other side till brown. Sour Milk Griddle Cakes r _ c. flour. H tsp. salt. 2 c. sour milk. 1 egg. 1 tsp. soda
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