Huckleberry Griddle Cakes

Name: Huckleberry Griddle Cakes
Ingredients: 1 pint of milk; 2 teaspoonfnls baking powder; 2 eggs; ^ pint of huckleberries; I tablespoonful brown sugar; I teaspoonful salt; li pints flour

From The St. Mungo cookery book, 1904

Miss Jessie Stewart, Woodbridge, N.J., U.S.A.

Presented as published in 1904. 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

1952Calories

70 gProtein

350 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1952 kcal

Protein70 g

Carbohydrates350 g

Fiber0 g

Sugars37 g

Total Fat31 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium3635 mg

Potassium1401 mg

Calcium1295 mg

Iron25 mg

Magnesium174 mg

Phosphorus1291 mg

Zinc6.1 mg

Copper0.7 mg

Manganese2.9 mg

Vitamin D6.7 mcg

Vitamin C6.3 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.7 mg

Vitamin B123.5 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)2.9 mg

Niacin (B3)27 mg

Folate649 mcg

Choline381 mg

Caffeine0 mg

Water747 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 60. The excerpt below is the record exactly as published.

HUCKLEBERRY GRIDDLE CAKES. 1 pint of milk. 2 teaspoonfnls baking powder. 2 eggs. ^ pint of huckleberries I tablespoonful brown sugar. I teaspoonful salt, li pints flour

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