Recipes > Pancakes & Waffles > Rhode Island Johnny-Cake

Rhode Island Johnny-Cake


For this, Rhode Island meal, ground between stones, is required. Take one pint of meal and one teaspoonful of salt, and scald thoroughly with boiling water till it is a stiff, smooth batter. Thin with cold milk till about the consistency of sponge-cake batter, and drop in tablespoonfuls on a hot buttered griddle. When the under side is brown, turn the cakes and brown the other side. Eat with butter.


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The Century Cook Book (1901).

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