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Ash Cake
From Virginia Cookery-book, 1884
Serves 4
A bit of hot ash cake, sent up with a glass of buttermilk fresh from the dairy, is often served to the most delicate ladies.
Presented as published in 1884. 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
581Calories
11 gProtein
125 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories581 kcal
Protein11 g
Carbohydrates125 g
Fiber6.1 g
Sugars2.5 g
Total Fat2.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium603 mg
Potassium224 mg
Calcium6.8 mg
Iron1.7 mg
Magnesium51 mg
Phosphorus155 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate47 mcg
Choline14 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 15. The excerpt below is the record exactly as published.
Ash Cake. Corn meal, salt, and water
Cook this with the app: pantry check, scaling, and the assistant.