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Alice Electa Pickard recipe book, 1868
Page 41c
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41 Griddle Cakes. Etta. 2 cups sweet milk, 1 of sour 2 cups corn meal, 1 of flour 2 eggs. 1 teaspoon soda [square piece of paper blocks a portion of this recipe] Griddle Cakes. Grandma’s Kate 2 cu___________________ [m]ilk with the cream on. 2 eg_______________poons soda, little salt, 1/2 cu[p]______________ flour to make a thin batte[r] _______________ in thin cakes. Ro____________ Aunt Addie 2 qua[rts] ___________[fl]our & 1 large spoonful lard ________ Tablespoon sugar stirred in _____________d 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. [folded paper] s of risen bread d biscuit then put in over. When brown der to prevent stick little butter & the
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41 Griddle Cakes. Etta. 2 cups sweet milk, 1 of sour 2 cups corn meal, 1 of flour 2 eggs. 1 teaspoon soda [square piece of paper blocks a portion of this recipe] Griddle Cakes. Grandma’s Kate 2 cu___________________ [m]ilk with the cream on. 2 eg_______________poons soda, little salt, 1/2 cu[p]______________ flour to make a thin batte[r] _______________ in thin cakes. Ro____________ Aunt Addie 2 qua[rts] ___________[fl]our & 1 large spoonful lard ________ Tablespoon sugar stirred in _____________d 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. [folded paper] s of risen bread d biscuit then put in over. When brown der to prevent stick little butter & the
Szathmary Culinary Manuscripts and Cookbooks
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