Wheat Griddle Cakes
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
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 Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). 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.
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Ingredients
- 1 quart of flour
- 3 teaspoons of baking powder
- 1 teaspoon of molasses
- a pint of milk
- 1 tablespoon of melted butter
- 2 eggs
Method
- Sift into a large mixing bowl 1 quart of flour, 3 teaspoons of baking powder and a scant teaspoon of salt.
- Beat until very light, 2 eggs, add 1 teaspoon of molasses and a pint of milk, mix well and very gradually blend the liquid into the flour.
- Beat the batter until it is full of air bubbles, add 1 tablespoon of melted butter, beat again and pour into a pitcher.
- Bake immediately on a heated griddle.
- The cakes must be served as fast as they are baked as even the lightest cakes will spoil if allowed to stand and steam in the oven.
- If the batter seems too thick add a little more milk as the thickening quality of the flour and the size of the egg may vary.