Stale Bread Griddle Cakes

Ingredients

• 2 cups stale bread crumbs
• 1 quart milk
• 2 eggs
• 3 ounces flour
• 1 tablespoon melted butter
• 2 teaspoons baking powder
• 1 scant teaspoon salt

Method

1. 1

   Soak stale bread crumbs for 1 hour in boiling hot milk.

2. 2

   Beat eggs till light, yolks and whites separate.

3. 3

   Mix soaked bread with beaten yolks, flour, melted butter, and salt.

4. 4

   Stir in baking powder and beaten whites.

5. 5

   Grease the griddle and bake quickly in small cakes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 219. The excerpt below is the record exactly as published.

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

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