Dinner
Sour milk corn-meal griddle-cakes
Marion Harland’s original method for Sour milk corn-meal griddle-cakes, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- One-half cup of white corn-meal and the same of flour;
- one and a half cups of loppered milk or buttermilk;
- one tablespoonful of molasses and the same of melted butter;
- one rounded teaspoonful of soda and half as much salt sifted twice with flour and meal;
- one egg beaten very light.
- Beat molasses and butter to a cream;
- add the milk, the egg, lastly the prepared meal and flour.
- Beat hard one minute.
Historical transcription
Source method
- 1
One-half cup of white corn-meal and the same of flour; one and a half cups of loppered milk or buttermilk; one tablespoonful of molasses and the same of melted butter; one rounded teaspoonful of soda and half as much salt sifted twice with flour and meal; one egg beaten very light. Beat molasses and butter to a cream; add the milk, the egg, lastly the prepared meal and flour. Beat hard one minute.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.