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Corn Cake
From The Toronto Cook Book, 1915
Serves 2
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
732Calories
24 gProtein
93 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories732 kcal
Protein24 g
Carbohydrates93 g
Fiber17 g
Sugars14 g
Total Fat32 g
Saturated Fat4.9 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol27 mg
Sodium893 mg
Potassium1590 mg
Calcium339 mg
Iron7.9 mg
Magnesium271 mg
Phosphorus603 mg
Zinc3.8 mg
Copper0.9 mg
Manganese2.1 mg
Vitamin D1.3 mcg
Vitamin C0.4 mg
Vitamin A55 mcg
Vitamin E0.3 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.4 mg
Folate179 mcg
Choline90 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 14. The excerpt below is the record exactly as published.
Corn Cake Take one tablespoon sugar and one egg beaten five minutes, one cup milk, one cup Indian meal, one cup flour, two teaspoons cream of tartar, one teaspoon baking soda, dissolve in a little hot water
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