Squash Griddle-Cakes

Ingredients

• 1 cup boiling milk
• 1 cup sifted squash
• 1 tablespoonful butter
• 1 tablespoonful sugar
• % teaspoonful salt
• 1 egg
• 2 teaspoonfuls baking-powder
• 1 cup flour

Method

1. 1

   Mix all ingredients and cook on a griddle until golden brown.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 65. The excerpt below is the record exactly as published.

squash griddle- cakes. Pour the boiling milk into the squash ; add the butter, sugar, and salt. When cool, add the egg, well beaten, then the baking-powder, mixed and sifted with the flour. If too thin, use more flour ; and if too thick, add a little milk. The dry mealy squash is the best. French Pancakes (no Soda). {Miss Parloa.) 3 eggs. 1 teaspoonful sugar. 1 cup milk. % cup flour. % teaspoonful salt. ^ tablespoonful salad oil. Beat the yolks and whites separately. Add the milk, salt, and sugar to the j^olks. Pour one third of this mix- ture on the flour, and stir to a smooth paste. Add the remainder of the milk, and beat well ; then add the oil. Heat and butter a small frjdng-pan, and pour into it enough of the mixture to cover the pan ; when brown, turn and brown the other side. Spread with butter and sugar or jelly ; roll up, and sprinkle with powdered sugar. The fat for fried cakes should be clean, new fat, half lard and half clarified beef drippings. By new fat is meant fat that has not been used for meat or 'fish, or be- come browned by previous fiying. The same fat may be used several times by clarifying with several thin slices of raw potato, and straining through a fine strainer after each frying. When it becomes too brown for any Squash Griddle- Cakes. 1 cup boiling milk. 1 cup sifted squash. 1 tablespoonful butter. 1 tablespoonful sugar. % teaspoonful salt. 1 egg. 2 teaspoonfuls baking-powder. 1 cup flour

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