Batter Cakes

Name: Batter Cakes
Ingredients: Put one quart of sifted flour; one-half teaspoonful of salt; two heaping teaspoonfuls of baking powder; one teaspoonful of sugar; Add warm water (milk is better)

From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1857Calories

55 gProtein

394 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1857 kcal

Protein55 g

Carbohydrates394 g

Fiber0 g

Sugars4.2 g

Total Fat7.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2117 mg

Potassium684 mg

Calcium618 mg

Iron29 mg

Magnesium136 mg

Phosphorus736 mg

Zinc3.6 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline0 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 24. The excerpt below is the record exactly as published.

Batter Cakes. Put one quart of sifted flour in a deep dish, and mix with it one-half teaspoonful of salt, two heaping tea- spoonfuls of baking powder and one teaspoonful of sugar. Add warm water (milk is better)

Cook this with the app: pantry check, scaling, and the assistant.