Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six cups of griddle cakes
- a tablespoonful of milk
- two eggs
- two coffee cups sugar
- three eggs
- three teaspoonfuis baking powder mixed
- four long incisions in each square
- half
- salt
Directions
Take any bits of bread you may have left after meals ; soak them in milk, or milk and water, until perfectly soft ; mash fine ; add two eggs, pinch of soda, salt to taste, and enough flour to make them fry nicely ; drop the spoonfuls into hot butter or lard. These are inexpensive and good, and a better way to use dry bread, than in puddings.
Two coffee cups sugar, one of sweet milk, three eggs, a heaping table- spoon of butter, three teaspoonfuis baking powder mixed with six cups of
GRIDDLE CAKES. 397
flour, half a nutmeg;, a level teaspoonful of cinnamon. Beat eggs, sugar and butter together; acid milk, spice and flour; piit another cup of flour on molding-board, turn the dough out on it and knead until stiff enough to roll out to a quarter-inch thick ; cut in squares ; make three or four long incisions in each square; lift by taking alternate s!rips between the finger and thumb ; drop in hot lard and cook as doughnuts.
GREEN CORN FRITTERS. Grate green corn from the cob, and allow an &g^ and a half for every cup, with a tablespoonful of milk or cream ; beat the eggs well ; add the corn by degrees, beating very hard ; salt to taste. I'ut a table- spoonful of melted butter to every pint of corn ; stir in the milk and thicken with just enough flour to hold them together — say a tablespoon- ful for every two eggs. Fry in hot lard, as you would fntters, or cook upon a griddle, like batter cakes ; eaten at dinner or breakfast ihese always find a cordial welcome.