Huckleberry Griddle Cakes
From The royal baker and pastry cook, 1902
Blackberry or raspberry griddle cakes can be made in the same manner.
Presented as published in 1902. 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
1756Calories
43 gProtein
342 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories1756 kcal
Protein43 g
Carbohydrates342 g
Fiber0 g
Sugars225 g
Total Fat28 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium3387 mg
Potassium1045 mg
Calcium1369 mg
Iron11 mg
Magnesium108 mg
Phosphorus1706 mg
Zinc4.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D6.7 mcg
Vitamin C6.3 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)9.7 mg
Folate248 mcg
Choline381 mg
Caffeine0 mg
Water722 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 20. The excerpt below is the record exactly as published.
Royal Baking Powder, 2 eggs, 1 pint milk. Sift together flour, sugar, salt, and powder; add beaten eggs, mUk, and huckleberries (washed and picked over)
Cook this with the app: pantry check, scaling, and the assistant.