- One pint of Graham flour
- One quart of water or milk
- One teaspoonful of salt
- Bring the quart of water or milk to a boil.
- Salt the flour and scald it by dropping it into the boiling liquid.
- Remove the soft dough and roll it until it is about one inch thick.
- Cut the dough into round cakes.
- Lay the cakes on a buttered pan and bake them in a very hot oven.
- Remove the cakes from the oven, split, and butter while hot.
Note: The lightness of the wheatlets depends on the degree of heat of the oven, so if they are properly scalded and cooked the cakes should come out light and puffy.
Source — Cooking in Old Creole Days
Prepared by Jonathan Culp
July 11, 2017