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Berry Griddle Cakes
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
623Calories
23 gProtein
110 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein23 g
Carbohydrates110 g
Fiber0 g
Sugars12 g
Total Fat10 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol143 mg
Sodium1360 mg
Potassium461 mg
Calcium504 mg
Iron8.1 mg
Magnesium58 mg
Phosphorus463 mg
Zinc2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.6 mg
Folate216 mcg
Choline127 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 18. The excerpt below is the record exactly as published.
Berry Griddle Cakes One-half pint berries, one and a half pints flour, one tea- spoon salt, one tablespoon sugar, three teaspoons baking pow- der, two eggs, one pint milk. The griddle should be hot enough to form a crust as soon as the batter touches it and the cakes should be turned quickly so as to form a crust on both sides to confine the juice of the berries. Indian Pancakes One pint of Indian meal, one teaspoon salt, mixed with enough boiling water to make a little thinner than mush, when cool add the yolks of four eggs, half a cup of flour sifted with three teaspoons baking powder
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