Flour Griddle Cakes

Name: Flour Griddle Cakes
Ingredients: one pint of flour; two teaspoons of baking powder; one cup of sweet cream; milk enough to make a thin batter; two beaten eggs; one teaspoon of salt

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

A great deal depends upon the right heat of griddle.

Presented as published in 1895. 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

1663Calories

49 gProtein

321 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1663 kcal

Protein49 g

Carbohydrates321 g

Fiber2.3 g

Sugars14 g

Total Fat21 g

Saturated Fat6.7 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol80 mg

Sodium3814 mg

Potassium2499 mg

Calcium1071 mg

Iron22 mg

Magnesium244 mg

Phosphorus1049 mg

Zinc4.2 mg

Copper1.7 mg

Manganese4.4 mg

Vitamin D2.7 mcg

Vitamin C63 mg

Vitamin A143 mcg

Vitamin E0.4 mg

Vitamin K0.9 mcg

Vitamin B60.9 mg

Vitamin B121.4 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)24 mg

Folate595 mcg

Choline128 mg

Caffeine0 mg

Water434 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 6. The excerpt below is the record exactly as published.

Flour Griddle Cakes. Sift two teaspoons of baking powder into one pint of flour. Stir in one cup of sweet cream, and milk enough to make a thin batter with two beaten eggs. One teaspoon of salt

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