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Griddle Cakes (Galettes) a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 2
Serve on a folded napkin or paper doily, one on top of another, with maple sugar, for breakfast, luncheon, or dinner.
Presented as published in 1918. 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
26 gProtein
119 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein26 g
Carbohydrates119 g
Fiber0 g
Sugars22 g
Total Fat12 g
Saturated Fat5 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol208 mg
Sodium1485 mg
Potassium514 mg
Calcium441 mg
Iron8.2 mg
Magnesium62 mg
Phosphorus639 mg
Zinc2.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline180 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 608. The excerpt below is the record exactly as published.
Griddle Cakes (Galettes) a la Europeenne One and a half cups milk, two eggs, one teaspoon Royal baking powder, two cups flour, two tablespoons sugar, one teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.