vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Griddle Cakes
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
683Calories
28 gProtein
112 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein28 g
Carbohydrates112 g
Fiber0 g
Sugars12 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium2074 mg
Potassium608 mg
Calcium1087 mg
Iron9.3 mg
Magnesium72 mg
Phosphorus754 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline190 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 145. The excerpt below is the record exactly as published.
Griddle Cakes. Sift together 1 pint flour, \ teaspoonful salt, and 1 heaped do. baking powder. Stir in 2 well-beaten eggs, and 1 pint of milk. Mix thoroughly, and bake at once and quickly. Pop-Overs. Beat 1 egg for 6 minutes, stir in 1 cupful of flour alternately with 1 cupful milk, teaspoonful salt.
Cook this with the app: pantry check, scaling, and the assistant.