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    You are in: Home / Recipes / Cornmeal Griddle Cakes (Pre-1940's) Recipe
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    Cornmeal Griddle Cakes (Pre-1940's)

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    4 mins

    6 mins

    Chef Ain't B's's Note:

    This Pre-1940's recipe included in my “Grandma’s Wartime Edition Cookbook”

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix and sift dry ingredients.
    2. 2
      Combine beaten egg and milk.
    3. 3
      Add to dry ingredients.
    4. 4
      Stir in shortening.
    5. 5
      Pour on a hot griddle.

    Ratings & Reviews:

    • on November 19, 2008

      45

      I really liked these plain (and ate two while cooking the others!) but my DH thought they were a little plain as is. He prefers them with chutney or red pepper relish. Mine were a little runny and didn't hold shape very well when plopped on the griddle, so next time I will use a little less milk.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2007

      55

      I loved these! Just the way my grandmother use to make them

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cornmeal Griddle Cakes (Pre-1940's)

    Serving Size: 1 (64 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 160.0
     
    Calories from Fat 52
    32%
    Total Fat 5.8 g
    9%
    Saturated Fat 2.9 g
    14%
    Cholesterol 32.4 mg
    10%
    Sodium 535.4 mg
    22%
    Total Carbohydrate 22.2 g
    7%
    Dietary Fiber 1.2 g
    4%
    Sugars 0.1 g
    0%
    Protein 4.9 g
    9%

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