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Breakfast
Corn Griddle-cakes
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
BreakfastBrunchVegetarianSkilletStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 2 cups flour
- ½ cup corn meal
- 1½ tablespoons baking powder
- 1½ teaspoons salt
- ⅓ cup sugar
- 1½ cups boiling water
- 1¼ cups milk
- 1 egg
- 2 tablespoons melted butter
Make it happen
Directions
- 1
Add meal to boiling water, and boil five minutes; turn into bowl, add milk, and remaining dry ingredients mixed and sifted, then the egg well beaten, and butter. Cook same as other griddle-cakes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.