Oatmeal Griddle Cakes

Name: Oatmeal Griddle Cakes
Ingredients: half a pint of milk; a pint of cold boiled oatmeal; half a teaspoonful of salt; the yolks of three eggs; half a pint of boiling water; two teaspoonfuls of baking powder

From Bread, cakes, and biscuits, 1902

Presented as published in 1902. 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

490Calories

20 gProtein

53 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories490 kcal

Protein20 g

Carbohydrates53 g

Fiber2.6 g

Sugars12 g

Total Fat22 g

Saturated Fat9.6 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol580 mg

Sodium2761 mg

Potassium487 mg

Calcium1039 mg

Iron18 mg

Magnesium48 mg

Phosphorus672 mg

Zinc2.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D5.1 mcg

Vitamin C0 mg

Vitamin A272 mcg

Vitamin E1.5 mg

Vitamin K0.4 mcg

Vitamin B60.4 mg

Vitamin B122.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.2 mg

Folate138 mcg

Choline468 mg

Caffeine0 mg

Water434 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Oatmeal Griddle Cakes. — Beat half a pint of milk into a pint of cold boiled oatmeal (porridge left over answers capitally), add half a teaspoonful of salt, the yolks of three eggs, and, lastly, half a pint of boiling water. Beat this well together, then sift in two teaspoonfuls of baking powder

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