Breakfast
Stale bread griddle-cakes
Stale bread griddle-cakes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including let two cupfuls of dry bread crumbs soak for an hour in a quart of milk.
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.
- Let two cupfuls of dry bread crumbs soak for an hour in a quart of milk.
- Into this beat a tablespoonful, each, of molasses and melted butter, a teaspoonful of salt and three well-beaten eggs.
- When thoroughly mixed, add half a cupful of flour which has been sifted with a half teaspoonful of baking-powder.
Historical transcription
Source method
- 1
Let two cupfuls of dry bread crumbs soak for an hour in a quart of milk. Into this beat a tablespoonful, each, of molasses and melted butter, a teaspoonful of salt and three well-beaten eggs. When thoroughly mixed, add half a cupful of flour which has been sifted with a half teaspoonful of baking-powder. Bake on a soapstone griddle if possible.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.