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Aunt Sally's Hoecake
From The Cook County cook book, 1912
Serves 4
In the South, they are cooked in hot ashes in the open fireplace.
Presented as published in 1912. 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
298Calories
5 gProtein
57 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories298 kcal
Protein5.1 g
Carbohydrates57 g
Fiber2.8 g
Sugars1.2 g
Total Fat4.7 g
Saturated Fat1.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Cholesterol3.2 mg
Sodium5.1 mg
Potassium102 mg
Calcium2.2 mg
Iron3.1 mg
Magnesium23 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate151 mcg
Choline7.9 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 75. The excerpt below is the record exactly as published.
AUNT SALLY'S HOECAKE.— Scald 1 pt. of white cornmeal with enough boiling water to make a stiff dough. Have the water salted and 1 tablespoon of lard
Cook this with the app: pantry check, scaling, and the assistant.