Squash Griddle Cakes

Ingredients

• 1 cup boiled and sifted squash
• ½ pint boiling milk
• 1 tablespoon sugar
• 2 teaspoons butter
• ½ teaspoon salt
• 1 well-beaten egg
• 1 cup flour
• 2 teaspoons of baking powder

Method

1. 1

   Pour boiling milk over squash; let it cool and add beaten egg and flour.

2. 2

   Adjust thickness with milk or flour as needed.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 218. The excerpt below is the record exactly as published.

^ teaspoon salt; beat 5 minutes, and bake in gem=pans. BREAD PUFFS.— Take light bread dough, roll out about | inch thick, cut with a biscuit-cutter, drop into boiling lard, and turn over very quickly. GRIDDLE CAKES. To Keep Buckwheat Batter Sweet — Cover with cold water the batter left after you are done baking cakes; drain it off carefully at night before stirring up fresh batter; the batter settles at the bottom, while the water absorbs the acid, thus keeping the batter sweet and fresh. A Substitute for Maple Syrup. — Take 2 cups light brown sugar and 1 cup of water and boil until a nice thick syrup; then flavor with a teaspoon of vanilla, when nearly cold. Nice with griddle cakes and hot biscuits. Use other flavoring if desired. ImitatioQ Maple Syrup — Boil clean corn cobs in water; then remove the cobs, add light brown sugar and boil to a nice, thick syrup. One can hardly tell it from genuine maple syrup. The cobs give the maple flavor. The syrup is delicious. Try it. Caramel Syrup, a recipe for preioaring which we give among our " Pudding Sauces," is fine with griddle cakes. It is said that a common iron griddle, ground down smooth on a grindstone and then polished with fine sand paper on a flat piece of wood, is superior to a soapstone griddle, and can be used without grease. If buckwheat batter has a small spoonful of molasses added to it each morn- ing, it will give the cakes a fine brown color. Grease the griddle evenly, and do not leave pools of fat to burn and taint the cakes. Turn the griddle often, to keep it evenly heated on all sides; have it hot enough, so the mixture hisses or sizzles as it touches it. Do not turn the griddle cakes more than once, as that will them heavy. APPLE GRIDDLE CAKES.— Put 1 cup finely-chopped apple in 1 quart of any griddle cake batter; distribute it evenly by stirring with the spoon every time a spoonful is taken out. BUCKWHEAT CAKES.— Use 1 quart buckwheat flour, ^ cup cornmeal, 1 tablespoon salt, 4 tablespoons yeast, 1 tablespoon mo- lasses (not syrup); mix with warm water enough to make a thin 284 GRIDDLE CAKES batter, and let rise over night in a warm place. If the batter is the least bit sour in the morning, a little soda should be ddded, and if not sour, a very little soda will make them more light and tender. QUICK BUCKWHEAT CAKES — To 2 cups of buckwheat flour, add 2 teaspoons baking powder, 1 teaspoon salt, and 1 tablespoon brown sugar (or New Orleans molasses instead); when ready to bake, add 2 cu^js cold water, or enough to make a batter, stirring as little as possible after it is stirred smooth. Wheat flour, cornmeal, or graham flour, may be added, if desired. CORNMEAL GRIDDLE CAKES.— Use 1 pint cornmeal, | pint sour milk and 1 teaspoon soda in the milk, stirred until it foams, 2 eggs beaten until light, salt to taste; have the griddle hot and well greased. About 1 tablespoon of wheat flour added to the cornmeal is an improvement. Cornmeal Griddle Cakes No. 2 — Use 1 cup sweet milk, or cold water, 1 egg, 2 cups yellow cornmeal, ^ cup flour, 1 tablespoon salt, 2 teaspoons baking powder. Strawberries and Griddle Cakes. — If you want a delightful dish, use hot cornmeal griddle cakes, strawberries, sugar and cream, and com- bine them sandwich fashion. STALE BREAD GRIDDLE CAKES.— Soak 2 cups stale bread crumbs for 1 hour in 1 quart of milk which has been made boiling hot to pour over them; beat 2 eggs till light, yolks and whites sei^a- rate; into the soaked l?reacl=batter put first the beaten yolks, then 3 ounces flour, 1 tablespoon melted butter, 1 scant teaspoon salt; beat thoroughly, and then stir in very lightly 2 teaspoons baking x^owder and the beaten whites. Grease the griddle, and bake quickly in small cakes. These are about the lightest and most digestible grid- dle cakes that are made. OATMEAL GRIDDLE CAKES.— Use 1 cup oatmeal, 1 cup flour, 1 teaspoon sugar, 1 teaspoon baking powder, |- teaspoon salt; sift the baking powder in with the flour; add cold water to make a batter the consistency of buckwheat cakes; beat together well, and bake immediately. GRAHAM GRIDDLE CAKES.— Use * graham and I wheat flour; mix with sour milk, or buttermilk, and soda (1 small teaspoon soda to 1 quart milk); add a pinch of salt and 1 egg. Bake immediately ' on a hot gric'dle. RICE GRIDDLE CAKES.— To 1 cup boiled rice add | cup milk, the yolks of 3 eggs, 2 tablespoons flour and a little salt; then WAFFLES 285 beat the whites of the eggs to a stiff froth, stir them with the other ingredients and fry as soon as possible after they are added, on a hot, buttered griddle. These are light, digestible, and especially nice for invalids. RAISED GRIDDLE CAKES.— At night scald 1 cup white corn- meal with 2 cups boiling water; while warm stir in 2 cups flour, 2 cups milk, 2 tablespoons brown sugar, and 2 tablespoons yeast; let it rise over night, and in the morning add 2 eggs, a little salt, and »^ teaspoon baking powder; if too thin, add cornmeal till it is of the right consistency. SQUASH GRIDDLE CAKES.— Into 1 cup boiled and sifted squash (use dry, mealy squash) pour -| pint boiling milk; add 1 tablespoon sugar, 2 teaspoons butter, ^ teaspoon salt; let it cool and add 1 welhbeaten egg, and 1 cup flour into which 2 teaspoons of bak- ing powde

Cook this with the app: pantry check, scaling, and the assistant.