Dinner
Sour milk griddle-cakes
Sour milk griddle-cakes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a quart of loppered milk stir a quart of flour, a teaspoonful of salt and two b.
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.
- Into a quart of loppered milk stir a quart of flour, a teaspoonful of salt and two beaten eggs.
- Mix thoroughly, then add as much flour as will be needed to make a good batter.
- Last of all, add a teaspoonful of baking soda dissolved in a tablespoonful of hot water.
Historical transcription
Source method
- 1
Into a quart of loppered milk stir a quart of flour, a teaspoonful of salt and two beaten eggs. Mix thoroughly, then add as much flour as will be needed to make a good batter. Last of all, add a teaspoonful of baking soda dissolved in a tablespoonful of hot water. Bake at once on a very hot griddle.
Nutrition pending
No invented nutrition numbers.
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