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Griddle Cakes

Name: Griddle Cakes
Yield: 2 servings
Ingredients: Two cups Dainty flour; one teaspoon salt; two teaspoons baking powder; two tablespoons melted butter; two eggs; one and one-half cups milk

From How we cook in Tennessee .., 1906

Serves 2

Presented as published in 1906. 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

739Calories

26 gProtein

107 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories739 kcal

Protein26 g

Carbohydrates107 g

Fiber0 g

Sugars9 g

Total Fat23 g

Saturated Fat12 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol237 mg

Sodium1781 mg

Potassium518 mg

Calcium541 mg

Iron8.4 mg

Magnesium63 mg

Phosphorus519 mg

Zinc2.3 mg

Copper0.2 mg

Manganese1 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A231 mcg

Vitamin E0.9 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)8.7 mg

Folate225 mcg

Choline182 mg

Caffeine0 mg

Water214 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 72. The excerpt below is the record exactly as published.

Griddle Cakes. — Two cups Dainty flour, one teaspoon salt, two teaspoons baking powder, two tablespoons melted butter, two eggs, one and one-half cups milk

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