vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
War Griddle Cakes
From The Hotel St. Francis cook book, 1919
Serves 10
Presented as published in 1919. 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
56Calories
3 gProtein
8 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein2.9 g
Carbohydrates7.6 g
Fiber1 g
Sugars0.1 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol56 mg
Sodium22 mg
Potassium52 mg
Calcium12 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate7.9 mcg
Choline48 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 232. The excerpt below is the record exactly as published.
War griddle cakes Coffee and rolls Tripe, Wm. H. Crane Snails (bread) Mashed potatoes Coffee DINNER Orange and grapefruit, St. Francis Stuffed chicken with California raisins Rice Calif cfrnienne Lettuce and tomato salad Olympic club cheese Coffee War griddle cakes. Soak stale bread in sour milk. Add enough flour or corn meal to make a batter. To a gallon add three eggs, baking powder, and salt
Cook this with the app: pantry check, scaling, and the assistant.