vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sweet-Milk Griddle-cakes
From Miss Parloa's kitchen companion, 1887
Serves 3
Best served fresh.
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
702Calories
23 gProtein
106 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein23 g
Carbohydrates106 g
Fiber0 g
Sugars7.9 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol172 mg
Sodium1204 mg
Potassium464 mg
Calcium420 mg
Iron8 mg
Magnesium58 mg
Phosphorus434 mg
Zinc2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E0.7 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate217 mcg
Choline129 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 300. The excerpt below is the record exactly as published.
Sweet-Milk Griddle-cakes. For six people use a pint and a half of flour, a pint of milk, two eggs, a level teaspoonful of salt, two teaspoon- f uls of baking-powder, and three table-spoonfuls of melted butte
Cook this with the app: pantry check, scaling, and the assistant.