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1800s Cooking Tips and Recipes

Indian Griddle Cake Scald a quart of Indian meal, in milk if you have it, - water will do, turn it out, and stir in half a pint of flour, half a pint of yeast and a little salt. When light bake as buckwheat cakes and send to the table hot. Should the batter sour, stir in a little saleratus dissolved in luke-warm water, let it stand an hour before baking.

The Southbridge Journal, Southbridge, Massachusetts, April 18, 1873


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