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Chestnut Griddle Bread
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Ralph Charters, Park Ridge, IL.
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
432Calories
18 gProtein
57 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein18 g
Carbohydrates57 g
Fiber5.7 g
Sugars3.3 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol379 mg
Sodium1219 mg
Potassium901 mg
Calcium428 mg
Iron3.3 mg
Magnesium65 mg
Phosphorus444 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D2.6 mcg
Vitamin C2.6 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
Water135 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
Cook this with the app: pantry check, scaling, and the assistant.