vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Batter Cakes
From The Cook County cook book, 1912
Serves 4
Recipe by Mabel Sturtevant, 105 S. Dearborn St., Chicago, IL.
Presented as published in 1912. 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
96Calories
5 gProtein
3 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein5.2 g
Carbohydrates3 g
Fiber0 g
Sugars3 g
Total Fat7.1 g
Saturated Fat3.6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium2484 mg
Potassium127 mg
Calcium91 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus112 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline85 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 73. The excerpt below is the record exactly as published.
BATTER CAKES.— 2 eggs, 1 cup of meal, 1 saltspoon of salt, 1 cup of milk. Make a thin batter, adding more milk if necessary, and bake on hot griddle. A tablespoon of melted but- t
Cook this with the app: pantry check, scaling, and the assistant.