Griddle Bread
From Raleigh recipe book, 1925
Recipe from Mrs. Geo. H. Snow's Recipe Book.
Presented as published in 1925. 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
1984Calories
63 gProtein
400 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1984 kcal
Protein63 g
Carbohydrates400 g
Fiber0 g
Sugars12 g
Total Fat15 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium2786 mg
Potassium1048 mg
Calcium723 mg
Iron29 mg
Magnesium165 mg
Phosphorus1228 mg
Zinc4.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)2.6 mg
Niacin (B3)34 mg
Folate803 mcg
Choline43 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 7. The excerpt below is the record exactly as published.
GRIDDLE BREAD (Mrs. Geo. H. Snow's Recipe Book) 1 quart of flour 1 teaspoon Royal Baking 1 teaspoonful salt Powder 1 tablespoonful Snow Drift 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.