Plain Hot Cakes

Name: Plain Hot Cakes
Ingredients: 1 cup flour; 2 teaspoons baking powder; 1 egg; pinch of salt; milk to make thin batter

From The Carbon County cook book, 1926

Recipe by Mrs. Mary Bean.

Presented as published in 1926. 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

535Calories

20 gProtein

100 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories535 kcal

Protein20 g

Carbohydrates100 g

Fiber0 g

Sugars0.2 g

Total Fat6.6 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium1014 mg

Potassium241 mg

Calcium574 mg

Iron8.9 mg

Magnesium42 mg

Phosphorus429 mg

Zinc1.5 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.5 mg

Folate224 mcg

Choline147 mg

Caffeine0 mg

Water51 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 1. The excerpt below is the record exactly as published.

Plain Hot Cakes. 1 cup flour, 2 teaspoons baking powder, 1 egg, pinch of salt, milk to make thin batter

Cook this with the app: pantry check, scaling, and the assistant.