Griddle Cakes

Name: Griddle Cakes
Ingredients: two cups of flour; two teaspoons of baking powder; half a teaspoon of salt; a tablespoon of sugar; the yolks of two eggs; a cup and a half of milk

From Cookery for little girls, 1910

Do not turn pancakes a second time.

Presented as published in 1910. 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

1190Calories

39 gProtein

226 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1190 kcal

Protein39 g

Carbohydrates226 g

Fiber0 g

Sugars30 g

Total Fat15 g

Saturated Fat6.8 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol44 mg

Sodium2251 mg

Potassium892 mg

Calcium1020 mg

Iron15 mg

Magnesium113 mg

Phosphorus834 mg

Zinc3.3 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)17 mg

Folate401 mcg

Choline65 mg

Caffeine0 mg

Water347 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 2. The excerpt below is the record exactly as published.

GRIDDLE CAKES If successful with these things, she will be quite sure with a little care to make good griddle cakes. Have her sift two cups of flour with two teaspoons of baking powder, half a teaspoon of salt, a ta- blespoon of sugar, and stir in the yolks of two eggs, well beaten, and a cup and a half of milk

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