Graham Griddle Cakes
From The royal baker and pastry cook, 1902
Serve very hot, with sugar, milk, cream, or maple syrup.
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
1688Calories
54 gProtein
333 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1688 kcal
Protein54 g
Carbohydrates333 g
Fiber1.2 g
Sugars17 g
Total Fat16 g
Saturated Fat5.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol55 mg
Sodium2165 mg
Potassium944 mg
Calcium1082 mg
Iron24 mg
Magnesium145 mg
Phosphorus1586 mg
Zinc4.1 mg
Copper0.7 mg
Manganese3.1 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)2.2 mg
Niacin (B3)28 mg
Folate654 mcg
Choline86 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 20. The excerpt below is the record exactly as published.
1 teaspoon salt. Mix well together, add 2 well-beaten eggs and sufficient sweet milk to make a thin drop batter. Bake at once on a hot, weU- greased griddle. Make them thin. Qraham Qriddle Cakes. — 1 pint Graham flour, Vk pint Indian com meal, Vk pint flour, 1 heaping teaspoon brown sugar, Vk teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg
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