Sweet Milk Griddlecakes

Ingredients

• Flour 3 cups
• Baking powder 4 teaspoonfuls
• Salt 1 teaspoonful
• Sugar icup
• Milk 2 cups
• Egg 1
• Melted butter 2 tablespoonfuls

Method

1. 1

   Mix dry ingredients, beat egg and mix with milk.

2. 2

   Combine with dry ingredients, add melted butter, and cook as with sour milk griddlecakes.

Nutrition per serving

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 93. The excerpt below is the record exactly as published.

Salt i teaspoonful Some rules give two eggs only. For baking, heavy earthen cups, hot and greased. Method of mixing is No. 1. MUFFINS, BISCUIT, CAKE, AND PASTRY 177 Special points a — The liquid must be poured very slowly into the flour to prevent lumping. A large Dover egg beater is convenient for beating out lumps, if any occur. The leavening of the popover is effected by steam, and it is not necessai*y therefore to spend time and strength in the long beating sometimes recommended. This has been con- clusively proved by experiment. Neither is it necessary to put the batter into the oven immediately, as sometimes di- rected. It may stand all day or even over night. Pour the batter in the hot cups, having each cup two thirds full. The baking of the popovers is unique, in that they should / be put into an intensely hot oven for the first stage of the baking — as hot as 475° F., or even more — then the oven must be cooled. This first stage crusts the top; then the expansive force of the steam pushes up the top ; and the muffin " pops " or " puffs " over. The more moderate heat cooks the sides and the bottom, and makes an agreeable crust. The perfect puff- over is hollow. Three quarters of an hour is the average time of baking. If at the end of that time the oven door is set ajar, and the popovers allowed to remain longer, they are improved, coming from the oven stiff and crisp with a rich brown color, rather than soft and underdone. In an old family cookbook, one recipe, sixty years old, calls popovers ** Mahogany Cakes.'* They may be eaten as a muffin, or served with a pudding sauce as a dessert. 2. Plain muffins. Ingredients for 12, Flour 1 pint Baking powder 3 teaspoonfuls Salt \ teaspoonful Eggs 2 or 1 Milk li cup Butter, or butter substitute 1 tablespoonful Sugar, if desired 1 tablespoonful For baking, greased muffin pan. Bake about half an hour. 'Method of mixing is No. 1. This recipe may be varied in many ways. (o) Use J cup cooked cereal in place of an equal quantity of flour. Will you change the amount of wetting? N 178 FOODS AND HOUSEHOLD MANAGEMENT (5) One cup fine white com meal, or i cup yellow meal in place of equal quantities of flour. Com meal ab- sorbs more water than white flour. What change in the wetting? The oven should be the temi)erature for bread, and the baking at least f of an hour. (c) One cup Graham or rye meal in place of an equal quantity of flour. 3. Baking powder biscuit. Ingredients, Flour 1 pint Baking powder 3 teaspoonfuls Salt i teaspoonful Butter, or butter substitute 1 or 2 tablespoonfuls Milk 1 scant cup Far shaping, molding board, rpUing pin, and biscuit cutter. For baking, an iron sheet or pan sprinkled with flour. Oven about 425** F., a ten-second test, or golden brown pai)er. Bake twenty minutes to half an hour. Method of mixing is No. 2. To shape. Dust the board with flour, turn out the dough, dredge with flour, pat into a firm mass, and then x>at or lightly roll out to i inch thickness. Cut out with a cutter dipped in flour. (A small glass or the top of a round tin can may be used. ) Variations. — Add 1 egg. This makes a delicious biscuit. Sprinkle the top with granulated sugar, and spice. Dried currants washed, and dredged with flour, may be laid on the top. Increase the butter to two or three tablesi>oonfuls, and de- crease the wetting and the mixture becomes shortcake. This is the mixture to use for the true strawberry shortcake. Many other fruits may be used, both uncooked and cooked. 4. Sour milk griddlecakes. Ingredients. Flour 2} cups Salt ) teaspoonful Melted butter 2 tablespoonfuls Sour milk 2 cups Soda 1} teaspoonfuls Egg 1 MUFFINS, BISCUIT, CAKE, AND PASTRY 179 5- Method. — Mix dry ingredients. Add sour milk, egg well beaten, and melted butter in order given. Beat thorou^bljr. Drop by spoonfuls on a greased griddle and let cook until the edges are cooked and the cake' fuU of bubbles. Turn with a cake turner or spatula knife and cook on the other side. Serve with butter and sirup or scraped maple sugar. Sweet milk griddlecakes

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