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Griddle-Cakes (Very Good)
From Original White House Cookbook, 1887
Serves 6
Presented as published in 1887. 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
453Calories
18 gProtein
76 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories453 kcal
Protein18 g
Carbohydrates76 g
Fiber8.8 g
Sugars0.3 g
Total Fat11 g
Saturated Fat0.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat5.7 g
Cholesterol0 mg
Sodium403 mg
Potassium395 mg
Calcium71 mg
Iron6.1 mg
Magnesium107 mg
Phosphorus298 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate442 mcg
Choline20 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 168. The excerpt below is the record exactly as published.
GRIDDLE-CAKES. (Very Good.) One quart of Graham flour, half a pint of Indian meal, one gill of yeast, a teaspoonful of salt; mix the flour and meal, pour on enough warm water to make batter
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