Recipe: Vermont Rhubarb Griddle Cakes

Soak stale bread in cold water to soften. Press very dry and then rub through a fine sieve. Now measure two cups and place in a bowl and add

  • One and one-half cups of sweetened rhubarb,
  • One egg,
  • One and three-quarters cups of sifted flour,
  • Four teaspoons of baking powder,
  • One teaspoon of salt,
  • One tablespoon of shortening.

Mix well and then bake on a griddle and serve with sugar, cinnamon and butter or syrup.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss