Bread Griddle-Cakes

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • cups fine stale bread crumbs.
  • cups scalded milk.
  • 2 tablespoons butter.
  • 2 eggs.
  • ½ cup flour.
  • ½ teaspoon salt.
  • teaspoons baking powder.


Add milk and butter to crumbs, and soak until crumbs are soft; add eggs well beaten, then flour, salt, and baking powder mixed and sifted. Cook as other griddle-cakes.