Stale Bread Griddle Cakes
From The Raleigh cook book, 1907
Presented as published in 1907. 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
876Calories
33 gProtein
143 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories876 kcal
Protein33 g
Carbohydrates143 g
Fiber4.9 g
Sugars24 g
Total Fat29 g
Saturated Fat8.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol75 mg
Sodium2216 mg
Potassium848 mg
Calcium727 mg
Iron8.9 mg
Magnesium107 mg
Phosphorus642 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.3 mg
Vitamin K7.1 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate216 mcg
Choline81 mg
Caffeine0 mg
Water338 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 20. The excerpt below is the record exactly as published.
Stale Bread Griddle Cakes.—1 cup stale bread crumbs; 1) cup milk; % cup flour; 1 tablespoon butter; 1 egg; A teaspoon baking powder; % teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.