Aunt Sally's Hoecake
From High living, 1904
In the South, they are cooked in the hot ashes in the open fireplace.
Presented as published in 1904. 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
1191Calories
21 gProtein
229 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories1191 kcal
Protein21 g
Carbohydrates229 g
Fiber11 g
Sugars4.6 g
Total Fat19 g
Saturated Fat6 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Cholesterol13 mg
Sodium20 mg
Potassium410 mg
Calcium8.7 mg
Iron13 mg
Magnesium92 mg
Phosphorus286 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate603 mcg
Choline32 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 33. The excerpt below is the record exactly as published.
AUNT SALLY'S HOECAKE — Scald one pint of white cornmeal with enough boiling water to make a stiff dough. Have the water salted and one tablespoonful of lard
Cook this with the app: pantry check, scaling, and the assistant.