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Corn Griddle-cakes
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
478Calories
16 gProtein
75 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein16 g
Carbohydrates75 g
Fiber1.3 g
Sugars6.1 g
Total Fat13 g
Saturated Fat6.5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol122 mg
Sodium2224 mg
Potassium338 mg
Calcium645 mg
Iron13 mg
Magnesium43 mg
Phosphorus404 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.4 mg
Folate144 mcg
Choline100 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 14. The excerpt below is the record exactly as published.
Corn Griddle=cakes, 1 cup flour. 1 teaspoon salt. 1 cup coarse cornmeal. 1 egg. 3 teaspoons baking-powder. 1 cup boiling water. 1 tablespoon melted butter. 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.