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Rye Griddle Cakes

Name: Rye Griddle Cakes
Yield: 3 servings
Ingredients: One pint rye flour; one-half pint Graham; one-half pint flour; one tablespoon sugar; one-half teaspoon salt; three teaspoons baking powder; one egg; one pint milk

From The Toronto Cook Book, 1915

Serves 3

Presented as published in 1915. 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

746Calories

24 gProtein

142 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories746 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

Sodium946 mg

Potassium744 mg

Calcium513 mg

Iron7.6 mg

Magnesium125 mg

Phosphorus619 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

Water174 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 17. The excerpt below is the record exactly as published.

Rye Griddle Cakes One pint rye flour, one-half pint Graham, one-half pint flour, one tablespoon sugar, one-half teaspoon salt, three tea- spoons baking powder, one egg, and one pint milk. Graham Griddle Cakes One pint Graham flour, one half pint corn meal, one-half pint flour, one teaspoon sugar, one-half teaspoon salt, three teaspoons baking powder

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