Aunt Elinor's Corn Cakes

Name: Aunt Elinor's Corn Cakes
Ingredients: 1 cupful corn; 2 tablespoonsful sugar; 1 cupful flour; 1 tablespoonful baking-; J^ teaspoon salt; % cupful milk; 2 well-beaten eggs

From The Aunts' Cook Book, 1922

Presented as published in 1922. 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

985Calories

31 gProtein

185 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories985 kcal

Protein31 g

Carbohydrates185 g

Fiber8 g

Sugars61 g

Total Fat15 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium2673 mg

Potassium1313 mg

Calcium1109 mg

Iron9.8 mg

Magnesium150 mg

Phosphorus919 mg

Zinc3.7 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B121.3 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)14 mg

Folate201 mcg

Choline43 mg

Caffeine0 mg

Water490 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 13. The excerpt below is the record exactly as published.

Aunt Elinor's Corn Cakes to serve with Roast 1 cupful corn 2 tablespoonsful sugar 1 cupful flour 1 tablespoonful baking- % cupful milk powder 2 well-beaten eggs J^ teaspoon salt

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