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Wheat Griddle Cakes No. 3

Name: Wheat Griddle Cakes No. 3
Yield: 1 servings
Ingredients: one and one half cups of flour; one cup of buttermilk; one teaspoon of soda; a pinch of salt; one egg

From The art of cookery, 1899

Serves 1

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

911Calories

35 gProtein

158 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories911 kcal

Protein35 g

Carbohydrates158 g

Fiber0 g

Sugars12 g

Total Fat16 g

Saturated Fat6.2 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol213 mg

Sodium331 mg

Potassium654 mg

Calcium344 mg

Iron12 mg

Magnesium81 mg

Phosphorus509 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A195 mcg

Vitamin E0.7 mg

Vitamin K0.9 mcg

Vitamin B60.3 mg

Vitamin B121.6 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)13 mg

Folate337 mcg

Choline183 mg

Caffeine0 mg

Water271 g

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. 3. — One and one half cups of flour, one cup of buttermilk, one teaspoon of soda, one ^%%, a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.