Dinner
Huckleberry griddle-cakes
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- To one cup of milk add one-half teaspoonful of salt, one teaspoonful of baking-powder, one tablespoonful of sugar and two well beaten eggs.
- Add sufficient flour to make a batter.
- Stir into this one pint of huckleberries rolled in flour.
- Butter them hot and serve.
Historical transcription
Source method
- 1
To one cup of milk add one-half teaspoonful of salt, one teaspoonful of baking-powder, one tablespoonful of sugar and two well beaten eggs. Add sufficient flour to make a batter. Stir into this one pint of huckleberries rolled in flour. Fry on hot griddle. Butter them hot and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.