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Plain Griddle Cakes--Roux. Delicate and Creamy

A simple griddle cake made with flour, milk, water, eggs, and optional additions like bread crumbs, hominy, rice, corn, or cornmeal.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 17 ingredients
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Why it works: Rice and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Plain Griddle Cakes--Roux. Delicate and Creamy

Ingredients

Directions

Make the batter

  1. Heat oil.

  2. Add the 2 tablespoons flour, hot water, and milk; boil well.

  3. When cool, add salt, yolks of eggs, and ½ cup of flour, beating.

  4. Then add the stiffly-beaten whites of eggs.

  5. Rest.

Add variations

  1. Use 2 cups dry bread crumbs in place of the half cup of flour and less or no salt.

  2. Add 2-4 cups of cold boiled hominy to plain batter and another ¼ cup of flour if necessary.

  3. Add 1½-2 cups cold boiled rice to plain cakes and a little more flour if necessary.

  4. Add 1-1½ cup drained canned corn to plain cakes, more flour if necessary.

  5. Add 4 tablespoons granular corn meal scalded with about ⅔ cup of boiling water to plain cakes.

Nutrition, whole recipe (rough)

1084Calories
34 gProtein
30 gFat
170 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Salt1 tsp (6g)0
Waternot in our table0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + corntop 5% of all pairs
    Smell alikestrong
    Cooked together933 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Bread + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks enrich the batter and stiffly-beaten whites lighten it for a tender texture.
Flour
Provides the starch and gluten structure that holds the batter together as it cooks.
Milk
Adds moisture and richness, helping the batter brown gently in the pan.

The step that matters

Adding the stiffly-beaten egg whites. Whites must be beaten stiff and folded in gently so trapped air lightens the batter; overmixing deflates them and leaves cakes dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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