Graham Griddle Cakes

Name: Graham Griddle Cakes
Ingredients: 1 pint Graham flour; y2 pint Indian com meal; y pint flour; 1 heaping teaspoon brown sugar; y2 teaspoon salt; 2 teaspoons Royal Baking Powder; 1 egg; y pint milk; y pint water

From Royal baker and pastry cook, 1913

Serve very hot with sugar, milk, cream, or maple syrup.

Presented as published in 1913. 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

1616Calories

55 gProtein

309 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1616 kcal

Protein55 g

Carbohydrates309 g

Fiber0 g

Sugars16 g

Total Fat18 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium2046 mg

Potassium955 mg

Calcium1064 mg

Iron23 mg

Magnesium142 mg

Phosphorus1632 mg

Zinc4.4 mg

Copper0.6 mg

Manganese2.9 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)26 mg

Folate625 mcg

Choline190 mg

Caffeine0 mg

Water527 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 15. The excerpt below is the record exactly as published.

Graham Griddle Cakes. — 1 pint Graham flour, y2 pint Indian com meal, y pint flour, 1 heaping teaspoon brown sugar, y2 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, y pint each of milk and water. Sift together Graham flour, corn meal, flour, sugar, salt, and powder. Add beaten egg, milk, and water. Mix together into a smooth batter. Heat griddle hot, pour batter into cakes as large as a tea saucer. Bake brown on one side, carefully turn and brown other side. Pile one on the other, serve very hot, with sugar, milk, cream, or maple syrup. Cereal Griddle Cakes. — 1 cup any cold cooked cereal, mash fine to free from lumps, add 1 beaten egg, yolk and white separate, y teaspoon Royal Baking Powder, beat thor¬ oughly. Drop by spoonfuls on hot griddle and serve when brown with syrup. Geneva Griddle Cakes. — ly pints flour, 4 tablespoons sugar, y teaspoon salt, ly tea¬ spoons Royal Baking Powder, 2 tablespoons butter, 4 eggs, nearly y pint milk

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