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Griddle Cakes
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
278Calories
8 gProtein
57 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories278 kcal
Protein8.4 g
Carbohydrates57 g
Fiber0.4 g
Sugars0.3 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol8.5 mg
Sodium610 mg
Potassium105 mg
Calcium115 mg
Iron4.2 mg
Magnesium20 mg
Phosphorus118 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate118 mcg
Choline14 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 17. The excerpt below is the record exactly as published.
Griddle Cakes In making griddle cakes the flour, meal, salt, baking powder and other dry materials should be thoroughly mixed together, then the milk or water added to form a smooth, consistent batter that will run from the mouth of a pitcher in a thick stream. Pour upon a hot griddle, greased with a small piece of fat pork, and bake to a brown color, turning them so that both sides will be a rich brown. Serve with sugar, molasses, or maple syrup. Griddle Cakes Three cups flour, two teaspoons baking powder, one teaspoon salt. Mix well and add two well beaten eggs. Add enough sweet milk to make a soft batter
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