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Indian Griddle-Cakes
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Serve hot with butter and honey or molasses.
Presented as published in 1885. 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
705Calories
18 gProtein
136 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein18 g
Carbohydrates136 g
Fiber6.1 g
Sugars11 g
Total Fat14 g
Saturated Fat3.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol38 mg
Sodium664 mg
Potassium504 mg
Calcium232 mg
Iron2 mg
Magnesium73 mg
Phosphorus346 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A76 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate53 mcg
Choline46 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 271. The excerpt below is the record exactly as published.
INDIAN GRIDDLE- CAKES. Sift together one quart of yellow Indian meal, two heaping tablespoonfuls of flour, and one teaspoonful of salt; melt two tablespoonfuls of butter in a pint and a half of milk
Cook this with the app: pantry check, scaling, and the assistant.