Am looking for info on this brand-name flour circa 1860's. The recipe below
iis where I've seen the name.

Don't know whether this is self-rising, etc. It may even be corn based.

Any help will be appreciated.

Larry Burns


Spider Cakes

Heat the fry-pan hot; also a cover for it. While heating, mix with one pint of
Hecker's prepared flour half a pint of milk or water; grease the hot pan with
pork, lard, or butter, and pour half the mixture into it. Make smooth with the
spoon; cover, and cook four minutes: turn the cake, and cook four minutes
longer. Take up, grease the pan again, and put in the remainder of the mixture,
which cook as before.

Maria Parloa (1878)
Camp Cookery



PS: DELETE "NOSPAM" FROM ADDRESS WHEN REPLYING TO ME.

Hi Larry:

Hecker's flour is still sold in many grocery stores in the US. I assume that it
has changed over the years, but you can contact Uhlmann Company-- (800)
383-8201 for information about it.

Andy Smith

>
>Am looking for info on this brand-name flour circa 1860's. The recipe below
>iis where I've seen the name.
>
>Don't know whether this is self-rising, etc. It may even be corn based.
>
>Any help will be appreciated.
>
>Larry Burns
>
>
>Spider Cakes
>
>Heat the fry-pan hot; also a cover for it. While heating, mix with one pint
>of
>Hecker's prepared flour half a pint of milk or water; grease the hot pan with
>pork, lard, or butter, and pour half the mixture into it. Make smooth with
>the
>spoon; cover, and cook four minutes: turn the cake, and cook four minutes
>longer. Take up, grease the pan again, and put in the remainder of the
>mixture,
>which cook as before.
>
>Maria Parloa (1878)
>Camp Cookery
>
>
>
>PS: DELETE "NOSPAM" FROM ADDRESS WHEN REPLYING TO ME.
>
>
>
>
>
>