Griddle Cakes

Name: Griddle Cakes
Ingredients: 3 c. flour; 2 eggs, well beaten; 1 tsp. salt; Milk to make a soft batter; 4 tsp. baking powder; 2 tbsp. butter

From A handbook of home economics, 1912

Presented as published in 1912. 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

1386Calories

41 gProtein

296 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories1386 kcal

Protein41 g

Carbohydrates296 g

Fiber0 g

Sugars0 g

Total Fat28 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol63 mg

Sodium4224 mg

Potassium521 mg

Calcium1120 mg

Iron23 mg

Magnesium106 mg

Phosphorus800 mg

Zinc2.7 mg

Copper0.6 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)25 mg

Folate602 mcg

Choline0 mg

Caffeine0 mg

Water43 g

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 18. The excerpt below is the record exactly as published.

Griddle Cakes 3 c. flour. 2 eggs, well beaten. 1 tsp. salt. Milk to make a soft batter. 4 tsp. baking powder. 2 tbsp. butter

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