Corn Meal Griddle-Cakes (With Yeast)
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Archive recipe
A historic early American dish of boiling milk, corn meal, white flour, home-made yeast and butter. Adapted from Corn Meal Griddle-Cakes (With Yeast), from The Whitehouse Cookbook (1887).
Adapted from Corn Meal Griddle-Cakes (With Yeast), in The Whitehouse Cookbook (1887), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/corn-meal-griddle-cakes-with-yeast.md.
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Stir into one quart of boiling milk three cups of corn meal
After it cools add one cup of white flour, a teaspoonful of salt and three tablespoonfuls of home-made yeast
Mix this over night
In the morning add one tablespoonful of melted butter or lard, two beaten eggs and a teaspoonful of soda dissolved in a little water
Let batter stand a few minutes, after adding the butter and soda, that it should have time to rise a little
Melt together a tablespoonful of butter and lard, and grease the griddle with this
Put the cakes on by spoonfuls, or pour them carefully from a pitcher, trying to get them as near the same size as possible
As soon as they begin to bubble all over turn them, and cook on the other side till they stop puffing
Adapted from Open Recipe Archive · The Whitehouse Cookbook (1887; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)