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Chestnut Griddle Bread
From The Cook County cook book, 1912
Serves 1
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
933Calories
25 gProtein
162 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories933 kcal
Protein25 g
Carbohydrates162 g
Fiber17 g
Sugars3.3 g
Total Fat21 g
Saturated Fat5.6 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol379 mg
Sodium1219 mg
Potassium2241 mg
Calcium501 mg
Iron5.4 mg
Magnesium155 mg
Phosphorus618 mg
Zinc3.6 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D2.6 mcg
Vitamin C7.9 mg
Vitamin A179 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline305 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 74. The excerpt below is the record exactly as published.
CHESTNUT GRIDDLE BREAD.— Separate 2 eggs; to the yolks add 14 cup milk; mix. Stir in ^ cups chestnut meal. Cov- er and stand in a cool place over night. Next morning add the wihites of the eggs, well beaten, a level teaspoon of baking powder, and l4 a teaspoon of salt
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