Corn Griddle Cakes

Name: Corn Griddle Cakes
Ingredients: 2 cups flour; 14 cup cornmeal; 114table- spoons baking powder; 114 teaspoons salt; one-third cup sugar; 1% cups boiling water; 114. cups milk; 1 egg; 2 tablespoons melted butter

From The Carbon County cook book, 1926

Recipe by Dr. H. B. Gobtzman.

Presented as published in 1926. 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

1956Calories

48 gProtein

361 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories1956 kcal

Protein48 g

Carbohydrates361 g

Fiber5.4 g

Sugars76 g

Total Fat39 g

Saturated Fat19 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol266 mg

Sodium4009 mg

Potassium844 mg

Calcium1906 mg

Iron43 mg

Magnesium135 mg

Phosphorus1156 mg

Zinc3.8 mg

Copper0.5 mg

Manganese2.2 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A323 mcg

Vitamin E1.3 mg

Vitamin K2 mcg

Vitamin B60.5 mg

Vitamin B121.5 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)2.2 mg

Niacin (B3)25 mg

Folate597 mcg

Choline197 mg

Caffeine0 mg

Water522 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 2. The excerpt below is the record exactly as published.

2 table- spoons melted butter, 1 tablespoon sugar if desired. Beat eggs to- gether, add sour milk, next add flour sifted with baking powder, salt, soda and.sugar. Beat well and add melted butter. Bake in gem tins. MABEL STOWELL. Corn Griddle Cakes. 2 cups flour, 14 cup cornmeal, 114table- spoons baking powder, 114 teaspoons salt, one-third cup sugar, 1% cups boiling water, 114. cups milk, 1 egg

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