Stale Bread Griddle Cakes

Ingredients

• 1 cup stale bread crumbs
• 1 cup milk
• 1/2 cup flour
• 1 tablespoon butter
• 1 egg
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Method

1. 1

   Rub the bread crumbs fine and soak them in the milk for fifteen minutes, then beat until smooth.

2. 2

   Add the salt, the melted butter, and the beaten egg.

3. 3

   Sift in the flour, beating well, then quickly stir in the baking powder.

4. 4

   Bake on a griddle.

5. 5

   Pass them with maple syrup and butter.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 20. The excerpt below is the record exactly as published.

Stale Bread Griddle Cakes.—1 cup stale bread crumbs; 1) cup milk; % cup flour; 1 tablespoon butter; 1 egg; A teaspoon baking powder; % teaspoon salt. ~ Rub the bread crumbs fine and soak them in the milk for fifteen. minutes, then beat until smooth. Add the salt, the butter melted, . and the egg, which has been beaten very light. Sift in the flour, beating the latter well, then quickly stir in the baking powder... Bake on a griddle. Pass them with maple syrup and butter. Flannel Cakes.—1 quart milk; 3 tablespoons yeast, or % yeast cake; 1 tablespoon butter melted; 2 eggs well beaten; 1 teaspoon salt; flour to make good batter. Make sponge of milk, yeast, salt and flour. Set as sponge over night, and in morning add melted butter and beaten eggs. Waffles (No. 1).—2 cups flour; 1% cups sweet milk; 2 eggs; 1 tablespoon butter; 1 teaspoon salt; 2 teaspoons baking powder: Mix as griddle cakes, adding the beaten whites last. Wattles (No. 2).—1 cup meal; 8 cups flour; 1 tablespoon lard or butter; 2 eggs; 3 teaspoons baking powder; 1.teaspoon salt; milk or water to make a thin batter. sas Make a mush of the meal. Stir in the butter. Add the beaten eggs and the flour sifted with the salt and baking powder. Thin with milk or water. Potato Waffles.—1 cup fiour; 1 teaspoon baking powder; 1 tea- spoon salt; 1% cups milk; 1 cup (pressed measure ) of mashed potatoes; 1 teaspoon melted butter; 1 teaspoon sugar; 1 egg. Sift flour, baking powder and salt. Add mashed potatoes, melted butter and sugar. Beat the egg light, add milk and stir to the other ingredients. Mix well and bake at once in well-heated greased waifle irons. Cornmeal Dumpling (to be cooked with turnip salad).—1 cup meal: 1 heaping teaspoon lard; water; “galt. Mix as for cornbread. Form in round flat cakes. Drop in the pot in which the Va salad is boiling, half an hour before taking up. salad. ~~ PASTRY AND PIES. 39 PASTRY AND PIES. Pie Crust.—2 cups flour; % cup lard or butter; 1 teaspoon of galt. Sift flour and salt together; work in half the lard. Add water to make a stiff dough. Turn on a floured board and roll. Spread the remaining lard over surface, fold it, making three layers. Roll again and fit pan. Puii Paste.—To each pound of flour allow a pound of butter; use half the butter with the flour and cold water enough to mold i: roll it out quite thin and put on in small bits half the butter that remains. Dredge this with flour, roll up the paste, then roll it out again; then put on more butter and roll up as before; repeat this until the butter is all used. It must be done quickly; be careful not to handle it more than necessary. Put in a cool place until needed. Lemon Meringue.—1 cup hot water; *4 cup white sugar; 1 table- spoon butter; 1 tablespoon cornstarch, if desired; juice and rind 1 lemon; 2 eggs. Put the water on to boil; beat the yolks until very light; add the Sugar and beat again. Add the cornstarch moistened with a little cold water. Stir this into the boiling water and cook until thick- ened. Add the butter; remove from the fire; stir in the grated rind and juice of the lemon. Line one pie dish with plain paste and brown in a quick oven. Pour into this the filling. Add gradually two tablespoons granulated sugar to the whites of the eggs, beating all the while; when it is all in beat until stiff and glossy, then place over the top of the pie by spoonfuls and put back in the oven to brown.” Lemon Pie.—Grated rind and juice of one lemon; 1 cup sugar; yolks of 3 eggs; 1 tablespoon butter; 3 tablespoons milk; 2 teaspoons cornstarch, or 8 teaspoons flour. Beat the yolks and sugar together; add the juice and rind of lemon. Stir in the cornstarch... Add melted butter and milk. Use whites of eggs for meringue. Beat until stiff and add 3 tablespoons pulverized sugar. Spread on pie and brown. Orange Pie—2 oranges, grated rind and juice; 4 eggs; 1 cup sugar; 1 tablespoon butter. Cream the butter and sugar. Add the beaten yolks, then the rind and juice of the oranges, and lastly the whites beaten to a froth, and mix in lightly. Make a good pie crust, spread it on a pie Sweedish Apple Pie. plate, just the bottom, and bake in oven; when done, cool them. and make a good apple sauce and have it cold; put the sauce on the top of the crust, then put the other crust over and then the sauce. “Se fc F ¢ ey SF 40 THE RALEIGH COOK BOOK. Whip whites of 3 eggs and add 3 tablespoons sugar; pour it over the top of the pie and bake slowly until dry. Serve with custard sauce a (using the yolks of the 3 eggs). This is very nice served just with the apple sauce on crusts, without the meringue or custard. 7 Dried Apple or Peach Pie.—Two-thirds cup of stewed apples or peaches run through a sieve; yolks of 2 eggs; 1 cup of sweet cream or milk; sugar to taste. Flavor and beat all together and bake in one crust. Then spread over the top a meringue made of the whites beaten with 2 tablespoons sugar. Cocoanut Pie.——1 teacup cocoanut; 1 teacup sweet milk; 2 eggs 2 tablespoons fiour; 1 tablespoon butter. Soak the cocoanut in the milk for a few hour; when ready to make pie, take the flour, mix smooth in milk; stir this thickening into % cup of sweet milk or water. Place on stove, stir until it ; thickens; add the butter while warm. When cold, add a little salt, 2 beaten eggs, saving out the white of one for top. Add cocoanut, sweeten to taste, and beat all together. Bake crust first; fill, spread with the beaten white and brown slightly. Sweet Potato Pie—1 cup baked or boiled sweet potato; 114 cups milk; 8 tablespoons butter; 3 eggs; 2 cups sugar; nutmeg. Mix the sugar and potato. Put on stove and warm and mash with butter. Beat the eggs and sugar, add potato, mashing through | sieve of potato masher, and flavor with nutmeg. Bake on crust. | This makes two pies. ; Molasses Pie.——6 eggs and 2 cups sugar beaten together until 2 light; % cup butter melted and poured in 1 cup of molasses. Flavor with vanilla or orange peeling. Bake on crust. This makes four pies. Chocolate Pie.—1 pint milk; yolks of 4 eggs; 1 cup sugar; small piece of butter; % cup grated chocolate; 2 tablespoons cornstarch. Scald milk and add butter and chocolate. Beat yolks, add corn- starch and sugar. Mix milk and eggs and cool before putting on the crusts. Chocolate Custard. 1 large cup sugar; butter siz of an egg; 9 teaspoons gr ek chest me 6 teaspoons of flour; 2 oi boiling water. Beat the eggs, sugar and butter together real light; then beat in gradually the flour. Dissolve the chocolate in the boiling water and add last. Bake on crust. When done remove from oven and put on meringue made from the six whites beaten stiff with 6 tablespoons — of sugar. Flavor va vanilla, return to the oven and brown Net en 1 “a PASTRY AND PIES. 41 whites of 2 eggs. Make a meringue of the two remaining whites of e€gss. ’ Transparent Custard.—To the yolks of 9 eggs beat two good coffee cups of sugar, add a scant cup of butter melted, two tablespoons of cold water, and the grated rind and juice of a lemon. Bake in very rich crusts, and use the whites beaten to a stiff froth with half cup of sugar for meringue. This makes three pies. | Citron Pie or Pudding.—% pound sugar; % pound butter; 1 cup milk

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