Wheat Griddle Cakes
From Domestic science (1914 text-book), 1914
Use for breakfast or as a side dish.
Presented as published in 1914. 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
530Calories
20 gProtein
97 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein20 g
Carbohydrates97 g
Fiber0 g
Sugars0.2 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol217 mg
Sodium1241 mg
Potassium242 mg
Calcium54 mg
Iron7.9 mg
Magnesium40 mg
Phosphorus237 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 47. The excerpt below is the record exactly as published.
Wheat Griddle Cakes Materials used: Class Rule Home Rule i c sweet milk . i tb butter J c sweet milk i tp salt 1 egg (for 3 girls) -fg tp salt 1 egg, separated 1 c flour
Cook this with the app: pantry check, scaling, and the assistant.