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Alice Electa Pickard recipe book, 1868
Page 41b
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Griddle cakes. Etta. 2 cups sweet milk, 1 of sour, 2 cups corn meal, 1 of flour, 2 eggs, 1 teaspoon soda. Griddle cakes. Grandma's Kate. 2 cups sour milk with the cream on. 2 eggs. 2 teaspoons soda, little salt, 1/2 cup sugar & flour to make a thin batter. Fry in thin cakes. Rolls. Aunt Addie. 2 quarts sifted flour & 1 large spoonful lard rubbed in. Tablespoon sugar stirred in 1 pint scalded milk cooled & 3/4 a cup of yeast. Pour into the flour with out stirring & set away until morning. Kead in the morning & again after dinner & then roll thin as dough-nuts & cut with biscuit cutter & double together. Let rise until time to bake for tea.
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Griddle cakes. Etta. 2 cups sweet milk, 1 of sour, 2 cups corn meal, 1 of flour, 2 eggs, 1 teaspoon soda. Griddle cakes. Grandma's Kate. 2 cups sour milk with the cream on. 2 eggs. 2 teaspoons soda, little salt, 1/2 cup sugar & flour to make a thin batter. Fry in thin cakes. Rolls. Aunt Addie. 2 quarts sifted flour & 1 large spoonful lard rubbed in. Tablespoon sugar stirred in 1 pint scalded milk cooled & 3/4 a cup of yeast. Pour into the flour with out stirring & set away until morning. Kead in the morning & again after dinner & then roll thin as dough-nuts & cut with biscuit cutter & double together. Let rise until time to bake for tea.
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