Skip to content

Griddle Cakes

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. To bring the true nut flavor from the buckwheat we must go back to old-fashioned method of setting the buckwheat to rise overnight.
  2. Don't you remember the brownstone crock that was kept in the pantry and each time it was left with just enough of the mixture to start a new batter?
  3. The buckwheat would be prepared each night just before bedtime, and in the morning a cup of warm water was added, together with a couple of tablespoonfuls of syrup.
  4. The mixture was beaten and then the griddle was put on to heat.
  5. Sometimes it was a soapstone or a heavy iron griddle.
  6. When well heated it was rubbed with a piece of cut turnip or potato.
  7. The batter was poured on in large platter-sized cakes and then as quickly as they browned they were dexteriously turned to brown again.
  8. To make perfect buckwheat cakes you must first of all obtain a stone-ground flour, and then it must be blended in proportion.
  9. Good, lively yeast is added, and if milk is used for the mixing it must be scalded and then cooled before using.
  10. To prepare the flour for the mixing: Three pounds of buckwheat flour, One and one-half pounds of wheat flour, One pound of corn flour, One ounce of salt, One-half ounce of baking soda.
  11. Sift twice to thoroughly mix and then place in a dry container and the flour is then ready to use.