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Corn Griddle Cakes

Name: Corn Griddle Cakes
Yield: 8 servings
Ingredients: one pound of wheat flour; one pound of cornmeal; two ounces of baking powder; four ounces of sugar; four ounces of butter; four eggs; a little salt

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 8

Presented as published in 1907. 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

511Calories

13 gProtein

104 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories511 kcal

Protein13 g

Carbohydrates104 g

Fiber3.6 g

Sugars15 g

Total Fat16 g

Saturated Fat1.1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol126 mg

Sodium793 mg

Potassium204 mg

Calcium446 mg

Iron6.6 mg

Magnesium38 mg

Phosphorus324 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.2 mg

Folate227 mcg

Choline84 mg

Caffeine0 mg

Water35 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 151. The excerpt below is the record exactly as published.

COEN GEIDDLE CAKES. Take one pound of wheat flour, one pound of cornmeal, two ounces of baking powder, four ounces of sugar, four ounces of butter, four eggs, and a little salt

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