Dinner
Whole wheat 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.
- Sift a quart of whole wheat flour, a teaspoonful of baking-powder and one of salt well together.
- Stir into this a tablespoon ful of melted butter, a tablespoonful of sugar, two beaten eggs and two cupfuls of milk.
Historical transcription
Source method
- 1
Sift a quart of whole wheat flour, a teaspoonful of baking-powder and one of salt well together. Stir into this a tablespoon ful of melted butter, a tablespoonful of sugar, two beaten eggs and two cupfuls of milk. Beat all together and bake upon a soapstone griddle.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.