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Griddle Cakes No. 3
From The Institute cook book, 1913
Serves 3
If wanted for overnight, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.
Presented as published in 1913. 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
673Calories
15 gProtein
104 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein15 g
Carbohydrates104 g
Fiber0.7 g
Sugars22 g
Total Fat22 g
Saturated Fat8.6 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol27 mg
Sodium820 mg
Potassium339 mg
Calcium145 mg
Iron6.3 mg
Magnesium44 mg
Phosphorus224 mg
Zinc2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate233 mcg
Choline27 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 109. The excerpt below is the record exactly as published.
GRIDDLE CAKES No. 3 1 cake compressed yeast 4 level tablespoons brown sugar 1 cup lukewarm water 4 tablespoons melted lard IV^ cups milk, scalded and cooled 1 teaspoon salt 21/2 cups sifted flour
Cook this with the app: pantry check, scaling, and the assistant.