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Griddle Cakes

Name: Griddle Cakes
Yield: 2 servings
Ingredients: 2 cups white or whole wheat flour; 1 t-spoon salt; 2 cups milk; 8 t-spoons baking powder; 1 t-spoon syrup

From Atlanta women's club cook book, 1921

Serves 2

Contributed by Mrs. George Obear, Jr.

Presented as published in 1921. 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

615Calories

22 gProtein

113 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories615 kcal

Protein22 g

Carbohydrates113 g

Fiber0 g

Sugars12 g

Total Fat9.7 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium3143 mg

Potassium540 mg

Calcium1368 mg

Iron9 mg

Magnesium67 mg

Phosphorus770 mg

Zinc1.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.7 mg

Folate201 mcg

Choline43 mg

Caffeine0 mg

Water228 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 110. The excerpt below is the record exactly as published.

GRIDDLE CAKES. 2 cups white or whole wheat 1 cup meal. flour. 1 t-spoon salt. 2 cups milk. 8 t-spoons baking powder, 1 t-spoon syrup

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