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(German) - (Pennsylvania Germans)

To 1 pint of sour milk add about 3 slices of stale bread and allow the
bread to soak in this mixture over night. In the morning beat up
smoothly with 1 egg yolk, 1 teaspoonful of soda, a pinch of salt and
enough cornmeal and white flour, in equal quantities, to make a
moderately thin batter. Lastly, add the stiffly-beaten white of egg,
bake on a hot griddle. Cakes should be small in size, as when baked
cakes are less readily turned than other batter cakes. These cakes are
economical and good.

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One pint bread-crumbs. One pint milk; scald, and pour over bread
crumbs at night to make a batter. Four eggs, two cups or less flour,
one-half cup or less butter. Bake like buckwheats.

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White Bread Griddle Cakes

Chop as much stale bread as will measure two cupfuls, put it into a bowl

and pour over it a cupful of sweet, rich milk, let it soak for an hour.

When ready to bake the cakes, mash the bread in the milk with a wooden

spoon, add a heaping teaspoonful of sugar, a teaspoonful of salt, two

tablespoonfuls of melted butter, two well-beaten eggs, sift into the

mixture a cupful of white flour and an even teaspoonful of soda, stir

well together, then add a cupful of sour milk and bake on a griddle.

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Boston Brown Bread Griddle Cakes

Crumble enough Boston brown bread to make two cupfuls, pour over it a

cup of sweet milk, soak an hour. Then mash fine in the milk, add two

tablespoonfuls of melted butter, an even teaspoonful of salt, two

well-beaten eggs, and sift into the mixture a cupful of white flour and

a heaping teaspoonful of baking powder, beat well; then add a scant half

cup of milk and bake as other griddle cakes.

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