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Rye Griddle Cakes
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
745Calories
24 gProtein
142 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein24 g
Carbohydrates142 g
Fiber11 g
Sugars12 g
Total Fat9.6 g
Saturated Fat3.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol81 mg
Sodium789 mg
Potassium744 mg
Calcium426 mg
Iron7.4 mg
Magnesium124 mg
Phosphorus586 mg
Zinc3.4 mg
Copper0.4 mg
Manganese2.4 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.8 mg
Folate142 mcg
Choline78 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 75. The excerpt below is the record exactly as published.
RYE GRIDDLE CAKES. Rye flour, 1 pint. Salt, % teaspoon. Graham flour, 1/2 pint. Baking powder, 2 teaspoons. Flour, 1/2 pint. Egg, 1. Sugar, 1 tablespoon. Milk, 1 pint
Cook this with the app: pantry check, scaling, and the assistant.