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FLANNEL CAKES

From Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

4 servings

Method

  1. Beat the eggs very light.

  2. Add 1 cup of the buttermilk to the eggs.

  3. Stir in the flour.

  4. Mix the remaining 0.5 cup of buttermilk with the baking soda and stir it into the batter.

  5. Bake on a hot greased griddle until done.

Original recipe, verbatim

FLANNEL CAKES.

Contributed by Mrs. A. IF. Garber, " Ingleside," Richmond, Va.

Two eggs, I cup of flour, i^A cups of buttermilk, beat your eggs
very light, and then add i cup of milk, then your flour, then 5^ cup
of buttermilk with ^ teaspoon of soda. Bake on hot greased griddle.

Transcribed as printed in Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.