Hot Cakes
From Science of food & cookery, 1921
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
887Calories
36 gProtein
137 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories887 kcal
Protein36 g
Carbohydrates137 g
Fiber0 g
Sugars4.6 g
Total Fat21 g
Saturated Fat5.3 g
Monounsaturated Fat8 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol495 mg
Sodium1125 mg
Potassium557 mg
Calcium103 mg
Iron7.4 mg
Magnesium75 mg
Phosphorus465 mg
Zinc3.2 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A179 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.9 mg
Folate222 mcg
Choline294 mg
Caffeine0 mg
Water87 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 66. The excerpt below is the record exactly as published.
HOT CAKES 2/3 cup coarse zwieback crumbs i teaspoon sugar 3 tablespoons flour 2 eggs l/4 teaspoon salt i cup warm milk
Cook this with the app: pantry check, scaling, and the assistant.