Indian Griddle Cakes

Name: Indian Griddle Cakes
Ingredients: f quart corn-meal; ^ quart flour; I teaspoonful brown sugar; ^ teaspoonful salt; 2 eggs; 1 pint milk; 2 large teaspoonfuls baking powder

From The St. Mungo cookery book, 1904

Miss Marjory Stewart, Woodbridge, New Jersey, 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

916Calories

42 gProtein

127 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories916 kcal

Protein42 g

Carbohydrates127 g

Fiber0 g

Sugars28 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium2438 mg

Potassium1048 mg

Calcium1205 mg

Iron9.8 mg

Magnesium106 mg

Phosphorus1020 mg

Zinc4.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D6.7 mcg

Vitamin C0 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)1.7 mg

Niacin (B3)9 mg

Folate248 mcg

Choline381 mg

Caffeine0 mg

Water518 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.

INDIAN GRIDDLE CAKES. f quart corn-meal. ^ quart flour. I teaspoonful brown sugar. ^ teaspoonful salt. 2 eggs. 1 pint milk. 2 large teaspoonfuls baking powder

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