Recipe: Raised Buckwheat Cakes

Take a small crock or large earthen pitcher, put into it a quart of warm water or half water and milk, one heaping teaspoonful of salt; then stir in as much buckwheat flour as will thicken it to rather a stiff batter; lastly, add half a cup of yeast; make it smooth, cover it up warm to rise over night; in the morning add a small, level teaspoonful of soda dissolved in a little warm water; this will remove any sour taste, if any, and increase the lightness.

Not a few object to eating buckwheat, as its tendency is to thicken the blood, and also to produce constipation; this can be remedied by making the batter one-third corn meal and two-thirds buckwheat, which makes the CAKES equally as good. Many prefer them in this way.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Bread Griddle Cakes

One quart of milk, boiling hot; two cups fine Bread crumbs, three eggs, one tablespoonful melted BUTTER, one-half teaspoonful salt, one-half teaspoonful soda dissolved in warm water; break the Bread into the boiling milk, and let stand for ten minutes in a covered bowl, then beat to a smooth paste; add the yolks of the eggs well whipped, the BUTTER, salt, soda, and finally the whites of the eggs previously whipped stiff, and add half of a cupful of flour. These can also be made of sour milk, soaking the Bread in it over night and using a little more soda.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Rice Griddle Cakes

Two cupfuls of cold boiled rice, one pint of flour, one teaspoonful sugar, one-half teaspoonful salt, one and one-half teaspoonfuls baking powder, one egg, a little more than half a pint of milk. Sift together flour, sugar, salt and powder; add rice free from lumps, diluted with beaten egg and milk; mix into smooth batter. Have griddle well heated, make CAKES large, bake nicely brown, and serve with maple syrup.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Corn Meal Griddle Cakes

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.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)