vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Indian Griddle-Cakes
From The Cook County cook book, 1912
Serves 3
Serve with syrup.
Presented as published in 1912. 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
868Calories
24 gProtein
168 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories868 kcal
Protein24 g
Carbohydrates168 g
Fiber4.5 g
Sugars13 g
Total Fat10 g
Saturated Fat3.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol36 mg
Sodium900 mg
Potassium537 mg
Calcium426 mg
Iron10 mg
Magnesium80 mg
Phosphorus450 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate370 mcg
Choline65 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 75. The excerpt below is the record exactly as published.
INDIAN GRIDDLE-CAKES.— Sift and mix together ^ qt. of cornmeal, Ys qt. of flour, 2 heaping teaspoons of brown sugar, 2 of baking powder and H of salt. Add 2 beaten eggs and 1 pt. of milk
Cook this with the app: pantry check, scaling, and the assistant.