Corn Meal Griddle Cakes

Name: Corn Meal Griddle Cakes
Ingredients: 2 cups corn meal; 1 cup flour; teaspoon salt; 1 tablespoon molasses; 2 teaspoons Royal Baking Powder; milk or milk and water to mix to thin batter

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

1685Calories

36 gProtein

364 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1685 kcal

Protein36 g

Carbohydrates364 g

Fiber12 g

Sugars21 g

Total Fat7.4 g

Saturated Fat0.7 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat2.6 g

Cholesterol0 mg

Sodium3065 mg

Potassium920 mg

Calcium730 mg

Iron13 mg

Magnesium188 mg

Phosphorus1333 mg

Zinc3 mg

Copper0.5 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A35 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)12 mg

Folate295 mcg

Choline30 mg

Caffeine0 mg

Water52 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 21. The excerpt below is the record exactly as published.

Corn Meal Griddle Cakes. — 2 cups com meal, 1 cup flour, teaspoon salt, 1 tablespoon molasses, 2 teaspoons Royal Baking Powder, milk or milk and water to mix to thin batter

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