vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Cornmeal Griddle Cakes

Name: Cornmeal Griddle Cakes
Yield: 2 servings
Ingredients: Use 1 cup sweet milk or cold water; 1 egg; 2 cups yellow cornmeal; % cup flour; 1 tablespoon of salt; 5 level teaspoons baking powder

From Magnet users cook book, 1920

Serves 2

Recipe by Mrs. James Gamey, Forget, Sask.

Presented as published in 1920. 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

711Calories

21 gProtein

133 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories711 kcal

Protein21 g

Carbohydrates133 g

Fiber14 g

Sugars2.3 g

Total Fat11 g

Saturated Fat2.3 g

Monounsaturated Fat4 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol93 mg

Sodium4717 mg

Potassium545 mg

Calcium683 mg

Iron7.8 mg

Magnesium169 mg

Phosphorus651 mg

Zinc5 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.8 mg

Vitamin K0.4 mcg

Vitamin B60.9 mg

Vitamin B120.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.7 mg

Folate111 mcg

Choline74 mg

Caffeine0 mg

Water37 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 24. The excerpt below is the record exactly as published.

CORNMEAL GRIDDLE CAKES, Use 1 cup sweet milk or cold water, 1 egg, 2 cups yellow cornmeal, % cup flour, 1 tablespoon of salt, 5 level teaspoons baking powder

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