Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 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 |
| Buckwheat | not in our table | 0 |
| Cake | not in our table | 0 |
| Water | 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
- one quart of milk to a boil
- one cup flour
- one tablespoon bak- ing powder
- one quart buckwheat
- one teaspoon salt
- two teaspoons griddle cakes 35 sugar
- half cup tepid water
- a quart of bread crumbs
- five min- utes then add one cup flour
- two eggs
- 35 sugar
- one compressed yeast cake dissolved in half cup tepid water
- nine o'clock p
- 70 degrees
Directions
Bread Pancakes. Bring one quart of milk to a boil and pour it over a quart of bread crumbs. Let it stand five min- utes then add one cup flour, two eggs and one tablespoon bak- ing powder. Fry in hot lard. MRS. G. F. BURR.
Buckwheat Griddle Cakes. One quart buckwheat and one pint common wheat flour, one teaspoon salt, two teaspoons
GRIDDLE CAKES 35
sugar; sift the flour, salt and sugar all together. Use sweet milk enough to mix the whole to a medium batter add one compressed yeast cake dissolved in half cup tepid water, stir- ring it well into the batter. This should not be prepared be- fore nine o'clock P. M. Keep in a temperature of 70 degrees. Stand in an outer dish to catch what may run over. Stir down well before baking and add an even teaspoon soda dissolved in warm water. Leave a little batter to start cakes with next night. Fresh yeast should be used every four or five days.