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Indian Griddle Cakes
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Presented as published in 1907. 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
671Calories
24 gProtein
79 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein24 g
Carbohydrates79 g
Fiber16 g
Sugars14 g
Total Fat31 g
Saturated Fat3.8 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol186 mg
Sodium1492 mg
Potassium643 mg
Calcium324 mg
Iron8.1 mg
Magnesium259 mg
Phosphorus600 mg
Zinc3.7 mg
Copper0.9 mg
Manganese2 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.1 mg
Folate176 mcg
Choline194 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 79. The excerpt below is the record exactly as published.
Indian Griddle Cakes. i cupful of Indian Meal. 1 cupful of Flour. 3 cupfuls of boiling Milk. 2 Eggs. i teaspoonful of Salt. 1 teaspoonful of Baking Powder. 2 tablespoonfuls of Sugar
Cook this with the app: pantry check, scaling, and the assistant.