Both of these recipes came from Peterson's 1862, February issue.
Milk Griddle Cake for Breakfast - Take a pound and a half of flour, and about three ounces of butter, and a little salt; rub the butter into the flour well, and wet it with milk enough to make it a stiff paste. Knead and work it well, roll it out very thin, cut the cakes out with either a tin cutter or a tumbler, prick them all over with a fork, and bake them on a griddle. A little additional butter will make them richer, but that is according to taste; cream may be used in place of milk.
A Delicate Omelette - Break eight eggs in a stewpan, to which add a teaspoonful of very finely-chopped parsley, half ditto of salt, a pinch of pepper, and three good tablespoonfuls of cream; beat them well together; then put two ounces of butter in an omelette-pan, stand it over a sharp fire, and, as soon s the butter is hot, pour in the eggs, stir them round quickly with a spoon until delicately set; then shake the pan round, leave it a moment to color the omelette, hold the pan in a slanting position, just tap it upon the stove to bring the omelette to a proper shape, and roll the flap over the spoon; turn it upon your dish, and serve as soon as done. Take care not to do it too much.
Research: What is a ditto measure? It just means to repeat the last measure.
Conclusion: The griddle cakes reminded us of modern day English Muffins. I was surprised how well they turned out without any sweetener. The children loved them. Jam was also provided on the table but the young children ate the cakes without. The eggs were very similar to the egg puffs that I have grown up with. They were also very good. I used fresh parsley from a plant that I over-wintered in a sunny window.
Modern translation:
Griddle Cakes
4 1/2 cups flour plus some to flour your table
6 Tablespoons butter at room temperature
salt
1 - 1.5 cups of milk or cream
Mix all together, adding enough milk to make a stiff dough. Kneed it on a floured surface until smooth. Roll it out and cut with biscuit cutters or a large mouthed glass or jar. Prick the tops all over and "bake" them on a buttered griddle. They should turn out like short biscuits, not crackers.
A Delicate Omelet
8 eggs
1 teaspoon finely chopped fresh parsley
half teaspoon salt
a pinch of pepper
3 Tablespoons of milk or cream
4 Tablespoons of butter
In a bowl combine the eggs, parsley, salt, pepper and milk or cream. Beat them until well mixed. Melt the butter in a pan, preferably an omelet pan. Once it is melted, add the egg mixture. Cover the pan for a moment until the egg has set. Shake the pan or loosen the egg from the sides with a spatula, being careful not to break it. Once it is done, fold the omelet onto your dish and serve hot.
