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Wheat Flour Griddle Oakes
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. 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
685Calories
18 gProtein
85 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein18 g
Carbohydrates85 g
Fiber0 g
Sugars12 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol87 mg
Sodium450 mg
Potassium501 mg
Calcium520 mg
Iron5.7 mg
Magnesium56 mg
Phosphorus427 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A262 mcg
Vitamin E0.7 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.6 mg
Folate151 mcg
Choline48 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 202. The excerpt below is the record exactly as published.
Wheat Flour Qriddle Oakes Mix one pint of milk with three eggs, the yolks and whites beaten separately. Add four tablespoons of melted butter. Sift one and a half cups of flour with one and a half teaspoons of baking powder
Cook this with the app: pantry check, scaling, and the assistant.