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Wheat Griddle Cakes No. 1
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
215Calories
7 gProtein
37 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein6.7 g
Carbohydrates37 g
Fiber0 g
Sugars0 g
Total Fat4.6 g
Saturated Fat2.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol54 mg
Sodium254 mg
Potassium82 mg
Calcium147 mg
Iron3.1 mg
Magnesium15 mg
Phosphorus125 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate81 mcg
Choline37 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 90. The excerpt below is the record exactly as published.
"Wheat Griddle Cakes No. i. — One and a half cups of flour, one cup of sweet milk, two level teaspoons of baking powder, one tablespoonful of melted butter, one ^%%^ a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.