A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If you use sweet milk, use two large teaspoonfuls of baking powder instead of soda.
Preserved exactly as written in the original source
Scald two cups of sifted meal, mix with a cup of wheat flour and a teaspoonful of salt
Add three well-beaten eggs
Thin the whole with sour milk enough to make it the right consistency
Beat the whole till very light and add a teaspoonful of baking soda dissolved in a little water
If you use sweet milk, use two large teaspoonfuls of baking powder instead of soda
Modern guidance to help you succeed with this vintage recipe
Scalding the cornmeal gelatinizes the starches, softening the gritty texture and creating tender griddle cakes with better moisture retention. The combination of wheat flour and cornmeal provides both structure (from wheat gluten) and flavor (from corn). Sour milk's acidity reacts with baking soda to produce carbon dioxide bubbles that create light, fluffy texture, while also tenderizing the grain proteins.
The dry ingredients (scalded cornmeal mixed with flour and salt) can be prepared up to 1 day ahead and stored covered at room temperature. However, once eggs and milk are added, the batter should be cooked within 30 minutes, as the leavening begins working immediately and will lose effectiveness if left to sit.
Store cooked griddle cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or toast individually until warmed through. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or 350°F oven.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (scalded cornmeal mixed with flour and salt) can be prepared up to 1 day ahead and stored covered at room temperature. However, once eggs and milk are added, the batter should be cooked within 30 minutes, as the leavening begins working immediately and will lose effectiveness if left to sit.
Store cooked griddle cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or toast individually until warmed through. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or 350°F oven.
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