vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Boston Griddle Cakes
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
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
660Calories
16 gProtein
140 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein16 g
Carbohydrates140 g
Fiber7.6 g
Sugars21 g
Total Fat16 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol95 mg
Sodium1249 mg
Potassium756 mg
Calcium513 mg
Iron9 mg
Magnesium139 mg
Phosphorus424 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.4 mg
Folate212 mcg
Choline60 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 150. The excerpt below is the record exactly as published.
BOSTON GEIDDLE CAKES. Use the self-raising Boston brown bread flour; or, use one pound of wheat flour, one pound of rye flour, one pound of graham flour, and one pound of cornmeal; add three ounces of baking powder, half a teaspoonful of soda, one cup of molasses, four eggs, six ounces of butter, and half an ounce of salt
Cook this with the app: pantry check, scaling, and the assistant.