Bread Griddle Cakes
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
1609Calories
59 gProtein
277 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1609 kcal
Protein59 g
Carbohydrates277 g
Fiber9.7 g
Sugars37 g
Total Fat51 g
Saturated Fat12 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol121 mg
Sodium3879 mg
Potassium1332 mg
Calcium1545 mg
Iron18 mg
Magnesium187 mg
Phosphorus1183 mg
Zinc6.1 mg
Copper0.8 mg
Manganese2.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K14 mcg
Vitamin B60.6 mg
Vitamin B123.4 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)2.1 mg
Niacin (B3)23 mg
Folate432 mcg
Choline118 mg
Caffeine0 mg
Water461 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 56. The excerpt below is the record exactly as published.
Bread Griddle Cakes 1 pt. stale bread crumbs 1 pt. milk, scalded 2 tb. butter Pour the hot milk over the crumbs and butter and soak till soft. Add 1 beaten egg, 1 c. flour, ^ ts. salt, 2 ts. baking powder
Cook this with the app: pantry check, scaling, and the assistant.