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Batter Cakes
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Serve with molasses.
Presented as published in 1907. 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
97Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein2.1 g
Carbohydrates21 g
Fiber0.7 g
Sugars0.3 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium820 mg
Potassium37 mg
Calcium133 mg
Iron1.5 mg
Magnesium8.6 mg
Phosphorus75 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate50 mcg
Choline1.6 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 60. The excerpt below is the record exactly as published.
Batter Cakes To 4 tablesp cornmeal add 2 tablesp flour, 1 teasp baking powder, % teasp salt, and water to make a medium thick bat- ter. Drop by tablespoonsful on hot, well greased skillet. Serve •with N O molasses. — [Mrs. H. L., Va. BATTERS AND BAKING HINTS 95. Coating Batter To 1 cup flour add 1 teasp baking powder, 1 teasp salt
Cook this with the app: pantry check, scaling, and the assistant.