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Swedish Griddle-Cakes
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
749Calories
35 gProtein
102 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein35 g
Carbohydrates102 g
Fiber3 g
Sugars7 g
Total Fat20 g
Saturated Fat7.3 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol573 mg
Sodium5112 mg
Potassium578 mg
Calcium263 mg
Iron9 mg
Magnesium64 mg
Phosphorus555 mg
Zinc3.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A279 mcg
Vitamin E2.1 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)7.7 mg
Folate284 mcg
Choline476 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 169. The excerpt below is the record exactly as published.
SWEDISH GRIDDLE-CAKES. One pint of white flour, sifted; six eggs, whites and yolks beaten separately to the utmost; one saltspoonful of salt; one saltspoonful of soda dissolved in vinegar; milk to make a thin batter
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