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Sour Milk Griddle Cakes
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Sufficient for eighteen cakes.
Presented as published in 1913. 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
584Calories
17 gProtein
103 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein17 g
Carbohydrates103 g
Fiber0 g
Sugars6.4 g
Total Fat12 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium1351 mg
Potassium205 mg
Calcium38 mg
Iron7.5 mg
Magnesium37 mg
Phosphorus185 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate212 mcg
Choline74 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 59. The excerpt below is the record exactly as published.
Sour Milk Griddle Cakes 2 cupfuls flour Y% teaspoonful salt 1 tablespoonful melted Crisco 1 teaspoonful baking soda 2 cupfuls sour milk 1 egg 1 tablespoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.