Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Griddle Cakes
From San Rafael cook book, 1906, 1906
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pt. of sour milk
- 1 pt. of flour
- % teaspoon of soda
- 2 eggs well beaten
Method
Mix and let stand overnight.
In the morning, cook on a hot griddle.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 2. The excerpt below is the record exactly as published.
GRIDDLE CAKES.— Mrs. W. F. Jones. Beat 2 eggs light, stir in 1 cup of boiled rice, 1 tablespoon sugar, % teaspoon of salt, and 2 cups sour milk. Lastly sift in 1 cup of flour, 1 teaspoon soda and 1 teaspoon yeast powder. If a trifle too stiff, add a little milk; or if too thin, add a little more flour. Use the same pro- portions for other hot cakes, substituting % cup flour in place of rice. GRIDDLE CAKES. — Mrs. Daniel Bradford. 1 pt. of sour milk, 1 pt. of flour, mix and let stand over night. In the morning add % teaspoon of soda and 2 eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.