Squash Griddle-Cakes

Ingredients

• One pint of flour
• nearly a pint of milk
• two eggs
• one teaspoonful of cream of tartar
• half as much soda
• four table-spoonfuls of sugar
• one teaspoonful of salt
• two cupfuls of sifted squash

Method

1. 1

   Mix flour with dry ingredients and sieve.

2. 2

   Beat eggs, add them and milk to squash, then pour on flour.

3. 3

   Beat until smooth.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 183. The excerpt below is the record exactly as published.

one teaspoonful of cream of tartar, half a teaspoonful of soda, one scant pint and a half of flour. Mix the other dry ingredients with the flour, and rub through a sieve. Beat the eggs very light. Add the milk and the butter, which should be melted with two table-spoonfuls of boiling water. Stir into the flour. Raised Waffles. One pint of milk, one pint and a half of flour, an eggy a teaspoonful of salt, one-fourth of a yeast cake, or one-fourth of a cupful of liquid yeast. Dissolve the yeast in two table- spoonfuls of cold water. Have the milk blood warm, and add to it the yeast, salt and the egg, well beaten. Stir gradually into the flour. Cover, and let it rise four hours. Cook as usual. Indian Waffles. Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, one generous cupful of flour, one table-spoonful of butter, half a teaspoonful of baking powder, half a teaspoon- ful of salt. Pour the boiling milk on the meal and butter. Beat well, and set away to cool. Mix the other dry ingre- dients with the flour, and sift. Beat the eggs, and add them and the flour to the cold mixture. BREAKFAST AND TEA. 369 Rice Waffles. Stir two cupfuls of boiled rice into the mixture for waffles, No. 2. Hominy waffles can be made in the same way. Flannel Cakes. One cupful of Indian meal, two of flour, three of boiling milk, one-fourth of a yeast cake, or one -fourth of a cupful of liquid yeast ; one teaspoonful of salt, one table-spoonful of sugar, two of butter. Have the milk boiling, and pour it on the meal and butter. When cool, add the flour, salt, sugar and the yeast, which has been dissolved in four table- spoonfuls of cold water. Let the mixture rise over night. Fry like griddle -cakes. Graham Griddle-Cakes. Two cupfuls of Graham, one of flour, two and a half of milk, one table-spoonful of sugar, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two eggs. Let half the milk come to a boil. Pour it on the Graham, and stir until perfectly smooth ; then add the cold milk, and set away to cool. Mix the other dry ingredients with the flour, and rub through a sieve. Add with the eggs, well beaten, to the Graham and milk. Rye griddle-cakes are made the same way. Squash Griddle-Cakes. One pint of flour, nearly a pint of milk, two eggs, one tea* spoonful of cream of tartar, half as much soda, four table- spoonfuls of sugar, one teaspoonful of salt, two cupfuls of sifted squash

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