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Corn Griddle Cakes

Name: Corn Griddle Cakes
Yield: 3 servings
Ingredients: Two cups of flour; one-half cup of cornmeal; one and a half tablespoonfuls of baking powder; one and a half teaspoonfuls of salt; one-third cup of sugar; one and a half cups boiling water; one and a quarter cups of milk; one egg; two tablespoonfuls of melted butter

From Soyer's standard cookery, 1912

Serves 3

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

720Calories

18 gProtein

131 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories720 kcal

Protein18 g

Carbohydrates131 g

Fiber2.3 g

Sugars28 g

Total Fat14 g

Saturated Fat7.1 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol93 mg

Sodium2207 mg

Potassium359 mg

Calcium621 mg

Iron15 mg

Magnesium53 mg

Phosphorus414 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D1.3 mcg

Vitamin C0 mg

Vitamin A121 mcg

Vitamin E0.5 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.9 mg

Folate224 mcg

Choline74 mg

Caffeine0 mg

Water211 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 241. The excerpt below is the record exactly as published.

Corn Griddle Cakes. Two cups of flour, one-half cup of cornmeal, one and a half tablespoonfuls of baking powder, one and a half tea- spoonfuls of salt, one-third cup of sugar, one and a half cups boiling water, one and a quarter cups of milk, one egg, two tablespoonfuls of melted butter

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