vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Griddle Cakes
From Delta Gamma cook book, 1922
Serves 4
Recipe by Frances Bragdon (Sigma).
Presented as published in 1922. 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
690Calories
25 gProtein
109 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein25 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat17 g
Saturated Fat8.7 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol137 mg
Sodium366 mg
Potassium573 mg
Calcium470 mg
Iron7.7 mg
Magnesium66 mg
Phosphorus481 mg
Zinc2.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A164 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.7 mg
Folate213 mcg
Choline118 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 48. The excerpt below is the record exactly as published.
Griddle Cakes 2 cups hot boiled rice 2 cups flour 3^ teaspoon salt 2 eggs 2 cups milk 4 teaspoons baking powder Stir salt and milk into hot rice. Let cool, then add yolks of eggs well beaten, flour sifted with baking powder, and lastly, whites of eggs beaten until dry. Grace Johnston (Omicron). Griddle Cakes 1 quart flour 2 eggs 1 quart milk pinch of salt 2 tablespoons melted butter 2 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.