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1796 COOKBOOK > CAKE RECIPES > Federal Pan Cake >

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Recipes from American Cookery
by Amelia Simmons (1796)

CAKES

Federal Pan Cake

Take one quart of boulted rye flour, one quart of boulted Indian meal, mix it well, and stir it whit a little salt into three pints milk, to the proper consistence of pancakes; fry in lard, and serve up warm.

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