Griddle Cakes
From The home science cook book, 1902
Serve with butter or syrup.
Presented as published in 1902. 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
1423Calories
48 gProtein
214 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories1423 kcal
Protein48 g
Carbohydrates214 g
Fiber0 g
Sugars16 g
Total Fat43 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol459 mg
Sodium2820 mg
Potassium854 mg
Calcium1193 mg
Iron17 mg
Magnesium112 mg
Phosphorus1013 mg
Zinc4.1 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A422 mcg
Vitamin E1.8 mg
Vitamin K2.2 mcg
Vitamin B60.5 mg
Vitamin B122.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)17 mg
Folate449 mcg
Choline342 mg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 19. The excerpt below is the record exactly as published.
Griddle Cakes. Into one pint of sifted flour mix one-half teaspoon 42 Home Science Cook Book. of salt, three teaspoons of baking powder, and one teaspoon of sugar. Beat two eggs until they are very light, turn into them one cup of milk, but do not stir much, as that destroys the lightness of the eggs. Stir the egg and milk mixture into the flour, add two tablespoons of melted butter
Cook this with the app: pantry check, scaling, and the assistant.