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Breakfast Griddle-Cakes

Name: Breakfast Griddle-Cakes
Yield: 1 servings
Ingredients: one pint buttermilk or sour milk; one teaspoonful of salt; and soda; two eggs; Then thicken with flour

From The national course in home economics, 1917

Serves 1

Best served fresh.

Presented as published in 1917. 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

445Calories

28 gProtein

25 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories445 kcal

Protein28 g

Carbohydrates25 g

Fiber0 g

Sugars24 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol426 mg

Sodium2987 mg

Potassium796 mg

Calcium618 mg

Iron1.9 mg

Magnesium61 mg

Phosphorus612 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.3 mcg

Vitamin C0 mg

Vitamin A389 mcg

Vitamin E1.4 mg

Vitamin K1.8 mcg

Vitamin B60.3 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.5 mg

Folate71 mcg

Choline365 mg

Caffeine0 mg

Water505 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 114. The excerpt below is the record exactly as published.

BREAKFAST QRIDDLE-CAKES. Take one pint buttermilk or sour milk, one teaspoonful of salt and soda, two eggs. Then thicken with flour

Cook this with the app: pantry check, scaling, and the assistant.