Whole-Wheat Griddle Cakes

Name: Whole-Wheat Griddle Cakes
Ingredients: three cups entire-wheat flour; one cup Indian or corn-meal; three teaspoonfuls baking powder; one teaspoon salt; enough water to make a batter

From Physical culture cook book, 1901

If the cakes are too thick, when cooked, add a little more water.

Presented as published in 1901. 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

1384Calories

41 gProtein

294 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories1384 kcal

Protein41 g

Carbohydrates294 g

Fiber0 g

Sugars0 g

Total Fat5.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3751 mg

Potassium515 mg

Calcium855 mg

Iron23 mg

Magnesium104 mg

Phosphorus698 mg

Zinc2.7 mg

Copper0.6 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)25 mg

Folate602 mcg

Choline0 mg

Caffeine0 mg

Water38 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 12. The excerpt below is the record exactly as published.

Whole- Wheat Griddle Cakes (Good).— Three cups entire-wheat flour, one cup Indian or corn-meal, three teaspoonfuls baking pow- der, one teaspoon salt, enough water to make a batter

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