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Wheat Batter Cakes
From The home cook book, 1905
Serves 2
Grease the griddle with beef suet.
Presented as published in 1905. 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
682Calories
23 gProtein
109 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein23 g
Carbohydrates109 g
Fiber3 g
Sugars13 g
Total Fat16 g
Saturated Fat7.8 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol215 mg
Sodium1085 mg
Potassium535 mg
Calcium459 mg
Iron7.1 mg
Magnesium57 mg
Phosphorus457 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A195 mcg
Vitamin E1.1 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.7 mg
Folate250 mcg
Choline188 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 134. The excerpt below is the record exactly as published.
WHEAT BATTER CAKES Mix through one pint of wheat flour half a teaspoon of salt, one even teaspoon of baking powder, and the yolks of two eggs not beaten. Measure one pint of buttermilk, and beat into the flour enough to form a batter and to beat the eggs thoroughly. Then add the rest of the buttermilk, one teaspoon of melted butter, and three-quarters of an even tea- spoon of soda
Cook this with the app: pantry check, scaling, and the assistant.