Corn Cake
From The school kitchen textbook, 1915
This cake may be made without the egg.
Presented as published in 1915. 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
1612Calories
26 gProtein
365 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1612 kcal
Protein26 g
Carbohydrates365 g
Fiber3.1 g
Sugars202 g
Total Fat31 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol249 mg
Sodium2193 mg
Potassium1167 mg
Calcium583 mg
Iron10 mg
Magnesium68 mg
Phosphorus512 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A89 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.3 mg
Folate248 mcg
Choline154 mg
Caffeine0 mg
Water64 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 127. The excerpt below is the record exactly as published.
Corn Cake 1 c. flour. 2 tsp. baking powder. ^ c. fine yellow corn meal. 1 c. sweet milk ; if sour milk i c. sugar. be used, omit the cream of ^ tsp. salt. tartar. 1 tsp. cream of tartar. 1 egg. ^ tsp. soda (mashed fine) or 2 tbsp. butter
Cook this with the app: pantry check, scaling, and the assistant.