Cornmeal Griddle Cakes

Name: Cornmeal Griddle Cakes
Ingredients: 34 cup yellow cornmeal; 1 cup boiling water; 1 tablespoon molasses or brown sugar; 1 cup sour milk or buttermilk; 2 eggs; 11% cups flour; 3 teaspoons Royal Baking Powder; 1% teaspoons salt; V4 teaspoon soda; 3 tablespoons melted shortening

From Royal cook book, 1930

Makes 12.

Presented as published in 1930. 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

1927Calories

33 gProtein

266 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories1927 kcal

Protein33 g

Carbohydrates266 g

Fiber13 g

Sugars36 g

Total Fat83 g

Saturated Fat16 g

Monounsaturated Fat27 g

Polyunsaturated Fat33 g

Omega-30.8 g

Cholesterol0 mg

Sodium7131 mg

Potassium721 mg

Calcium1199 mg

Iron29 mg

Magnesium180 mg

Phosphorus1767 mg

Zinc4.7 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A27 mcg

Vitamin E8.8 mg

Vitamin K30 mcg

Vitamin B60.9 mg

Vitamin B120.2 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)16 mg

Folate341 mcg

Choline46 mg

Caffeine0 mg

Water398 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 13. The excerpt below is the record exactly as published.

Cornmeal Griddle Cakes 34 cup yellow cornmeal 1 cup boiling water 1 tablespoon molasses or brown sugar 1 cup sour milk or buttermilk 2 eggs 11% cups flour 3 teaspoons Royal Baking Powder 1% teaspoons salt V4 teaspoon soda 3 tablespoons melted shortening

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