Corn Griddle Cakes

Name: Corn Griddle Cakes
Ingredients: i c milk; i tp baking powder; i tp sugar; i tp salt; i tp egg (well beaten); i c com meal; i c boiling water; } tb flour

From Domestic science (1914 text-book), 1914

Serve hot for breakfast.

Presented as published in 1914. 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

957Calories

24 gProtein

185 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories957 kcal

Protein24 g

Carbohydrates185 g

Fiber8.7 g

Sugars19 g

Total Fat12 g

Saturated Fat5.2 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol48 mg

Sodium3451 mg

Potassium671 mg

Calcium723 mg

Iron19 mg

Magnesium97 mg

Phosphorus550 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D2.4 mcg

Vitamin C0 mg

Vitamin A103 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B121.4 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.3 mg

Folate126 mcg

Choline78 mg

Caffeine0 mg

Water429 g

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 47. The excerpt below is the record exactly as published.

Corn Griddle Cakes Class Rule i c milk i tp baking powder i tp sugar i tp salt 1 tp egg (well beaten) i c com meal i c boiling water } tb flour

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