Huckleberry Griddle Cakes

Name: Huckleberry Griddle Cakes
Ingredients: 1 pint huckleberries; 1 1/2 pints flour; 1 teaspoon salt; 1 tablespoon brown sugar; 2 teaspoons Royal Baking Powder; 2 eggs; 1 pint milk

From The royal baker and pastry cook, 1902

Turn quickly to confine juice of berries; turn once more on each side to complete baking.

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

2035Calories

71 gProtein

369 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories2035 kcal

Protein71 g

Carbohydrates369 g

Fiber0 g

Sugars37 g

Total Fat31 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium3417 mg

Potassium1400 mg

Calcium1460 mg

Iron25 mg

Magnesium175 mg

Phosphorus1977 mg

Zinc6.1 mg

Copper0.7 mg

Manganese2.9 mg

Vitamin D6.7 mcg

Vitamin C13 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

Water951 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.

Huckleberry Griddle Cakes. — pint huck- leberries, IMj pints fiour, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, 2 eggs, 1 pint milk

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