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Browned Kornlet
From Vegetarian Cook Book, 1904
Serves 4
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
68Calories
2 gProtein
10 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein1.8 g
Carbohydrates10 g
Fiber1.1 g
Sugars2.3 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Cholesterol0.7 mg
Sodium144 mg
Potassium81 mg
Calcium20 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline1.5 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 66. The excerpt below is the record exactly as published.
BROWNED KORNLET Water, IV2 quarts. Corn-meal, 1% cups. Salt. Sage. Corn, 1 can. Croutons, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.