CookEat Recipe
Almond Griddle Cakes
No136 griddle-cake batter folded with three ounces toasted peeled almonds. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1915. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Cool roasted nuts before adding; disclose almond allergen. No136 cooking time is historical guide, not tested B194 yield. Limites : Almond peel loss, griddle-fat use and cake count unknown.
Method
Steps
Step 1
Blanch three ounces shelled almonds in boiling water three minutes, drain, peel, chop finely and roast until golden; cool safely.
Step 2
Prepare one raw No136 batter from its embedded flour, two eggs, sugar, baking powder, salt, nutmeg and half-pint cold milk. Fold the blanched, peeled, finely chopped and roasted almonds into that batter BEFORE cooking. Lightly grease griddle with measured lard, cook small rounds roughly one and a half minutes per side until set, and count actual finished cakes ONCE. If selected, measure No136 printed maple syrup separately; do not presume cake count or a second parent batch.
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