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Indian Griddle Cake

Name: Indian Griddle Cake
Yield: 6 servings
Ingredients: one quart of new milk; as much flour as will make a thick batter; two eggs well beaten; a little salt; Rub butter over a hot griddle

From Cassell's dictionary of cookery, 1892

Serves 6

Presented as published in 1892. 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

124Calories

4 gProtein

24 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories124 kcal

Protein3.9 g

Carbohydrates24 g

Fiber0.4 g

Sugars0.3 g

Total Fat1.3 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Cholesterol8.5 mg

Sodium64 mg

Potassium48 mg

Calcium19 mg

Iron1.7 mg

Magnesium8.7 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A11 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate51 mcg

Choline14 mg

Caffeine0 mg

Water7.8 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 740. The excerpt below is the record exactly as published.

Indian Griddle Cake.— To one quart of new milk add as much Hour as will make a thick batter. Mix with the milk two eggs well beaten before the mixing, and with the flour a little salt. Rub butter over a hot griddle

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