My great-grandmother used to make what she called fry cakes. She was a very country person, so the recipe would not be fancy. Hoping some one can help.
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
Hi Barb! I found a recipe on this site for "Grandma's Fry Cakes" : www.dollarman.com/
Grandma's fry cakes
Ingredients:
(Makes 3 dozen.)
1 1/2 cup sugar
3 eggs
3 tbsp. melted butter
1 cup buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 cups flour, sifted
1 tsp. vanilla
Procedure:
Beat eggs. Add sugar, melted butter, vanilla and buttermilk.
Add dry ingredients, mix well.
Cover. Store in refrigerator overnight.
Roll dough about 1/2 inch thick, cut out. Fry in hot oil until golden brown.
Enjoy!
Yes, I'm pretty sure it is baking soda, especially as it is part of the "dry" ingredients. Unfortunately, this comment was left in 2008 so we probably won't hear back from this member as she is no longer active on the site.
Let us know how it turns out.
Hi
Here is a recipe from Paula Deen~~~~
Hoecakes Recipe courtesy Paula Deen
HOE CAKES
1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying
Mix all ingredients together, except for the frying oil, in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
Your Great Grama may have been talking about Johnny Cakes ... My Great Grama used to make them ... They were a filling and inexpensive food staple and the corn meal, sugar and salt were easy to store for long periods of time.
Johnny Cakes
1 cup corn meal
1 teaspoon sugar
1 tbsp. salt
1/2 cup milk or water
1 lb. of bacon
Mix corn meal with sugar and salt.
Add milk or water and stir until smooth. Form into patties and set aside.
Fry bacon. Remove bacon and fry the cakes in the bacon grease until golden brown.
My grandmother used to fry bread dough in a fry pan. When the bread had risen enough to put into the pans, she would take some, about the same amount that you would cut off for a bun, and stretch it out. This she would fry in lard (but I have used oil nowadays) rather like you would fry a pancake.
This sounds very much like what my grandmother called pull cakes.
A great memory.
TO FRY CAKES
To have fried cakes good, it is necessary that the fat should be of the right heat. When it is hot enough, it will cease to bubble, and be perfectly still. It is best to try it with a little bit of the cake to be fried. If the heat is right, the dough will rise in a few seconds to the top, and occasion a bubbling in the fat; it will swell, and the under-side quickly become brown. It should then be turned over. Cakes should be turned two or three times. The time necessary to fry them, depends on their thickness; if about as thick as the little finger, they will be done in seven or eight minutes. It is best to break open one, in order to judge.
From The Young Housekeeper's Friend by Mrs. [M. H.] Cornelius, Boston, 1863
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
