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Indian Griddle-Cakes
From The national course in home economics, 1917
Serves 3
Serve with syrup.
Presented as published in 1917. 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
402Calories
14 gProtein
68 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein14 g
Carbohydrates68 g
Fiber0.8 g
Sugars9.9 g
Total Fat8 g
Saturated Fat3.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol36 mg
Sodium892 mg
Potassium360 mg
Calcium417 mg
Iron4.5 mg
Magnesium41 mg
Phosphorus324 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.5 mg
Folate123 mcg
Choline57 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 113. The excerpt below is the record exactly as published.
INDIAN QRIDDLE-CAKES. Sift and mix together two-thirds of a quart of corn-meal, one-third of a quart of flour, one teaspoonful of brown sugar, two heaping teaspoon- fuls of baking-powder and a one-half of a teaspoonful of salt. Add two beaten eggs and one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.