Name: Potato Griddle-Cakes
Cuisine: American
Ingredients: 12 large potatoes; 3 heaping tablespoonfuls of flour; 1 teaspoonful of baking powder; 1 or two eggs; 2 teacupfuls of boiling milk; 1 little fine chopped onion; 1 little more lard or butter

Original Recipe

Twelve large potatoes, three heaping tablespoonfuls of flour, one teaspoonful of baking powder, one-half teaspoonful salt, one or two eggs, two teacupfuls of boiling milk. The potatoes are peeled, washed and grated into a little cold water (which keeps them white), then strain off water and pour on boiling milk, stir in eggs, salt and flour, mixed with the baking powder; if agreeable, flavor with a little fine chopped onion; bake like any other pancakes, allowing a little more lard or butter. Serve with stewed or preserved fruit, especially with huckleberries.

12 large potatoes
3 heaping tablespoonfuls of flour
1 teaspoonful of baking powder
1 or two eggs
2 teacupfuls of boiling milk
1 little fine chopped onion
1 little more lard or butter

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1

Twelve large potatoes, three heaping tablespoonfuls of flour, one teaspoonful of baking powder, one-half teaspoonful salt, one or two eggs, two teacupfuls of boiling milk.
2

The potatoes are peeled, washed and grated into a little cold water (which keeps them white), then strain off water and pour on boiling milk, stir in eggs, salt and flour, mixed with the baking powder; if agreeable, flavor with a little fine chopped onion; bake like any other pancakes, allowing a little more lard or butter.
3

Serve with stewed or preserved fruit, especially with huckleberries.

Original Recipe

Ingredients

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