vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Indian Griddle Cakes

Name: Indian Griddle Cakes
Yield: 3 servings
Ingredients: Two-thirds quart corn meal; one-third quart flour; one teaspoon brown sugar; one-half teaspoon salt; three teaspoons baking powder; two eggs; one pint milk

From The Toronto Cook Book, 1915

Serves 3

Presented as published in 1915. 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

874Calories

26 gProtein

164 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories874 kcal

Protein26 g

Carbohydrates164 g

Fiber5.5 g

Sugars12 g

Total Fat12 g

Saturated Fat4.4 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol143 mg

Sodium979 mg

Potassium567 mg

Calcium496 mg

Iron5.7 mg

Magnesium84 mg

Phosphorus526 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A121 mcg

Vitamin E0.6 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B121.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.3 mg

Folate146 mcg

Choline139 mg

Caffeine0 mg

Water190 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 17. The excerpt below is the record exactly as published.

Indian Griddle Cakes Two-thirds quart corn meal, one- third quart flour, one tea- spoon brown sugar, one-half teaspoon salt, three teaspoons baking powder, two eggs and one pint milk

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