Griddle Cakes
From Student's manual in household arts, 1915
Ensure the batter is mixed well and cooked promptly for best results.
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
778Calories
28 gProtein
111 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein28 g
Carbohydrates111 g
Fiber0 g
Sugars12 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol244 mg
Sodium3441 mg
Potassium611 mg
Calcium878 mg
Iron8.9 mg
Magnesium71 mg
Phosphorus678 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A250 mcg
Vitamin E1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.8 mg
Folate225 mcg
Choline193 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 41. The excerpt below is the record exactly as published.
Griddle Cakes. 10. flour lC.(?)milk i t. salt 1 egg 2 t. baking powder 1 T. melted butter
Cook this with the app: pantry check, scaling, and the assistant.