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Corn Cake
From The Toronto Cook Book, 1915
Serves 3
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
733Calories
27 gProtein
68 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein27 g
Carbohydrates68 g
Fiber22 g
Sugars15 g
Total Fat42 g
Saturated Fat7.5 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat23 g
Omega-30 g
Cholesterol29 mg
Sodium3352 mg
Potassium1107 mg
Calcium518 mg
Iron7.1 mg
Magnesium359 mg
Phosphorus806 mg
Zinc4.8 mg
Copper1.1 mg
Manganese2.3 mg
Vitamin D2.3 mcg
Vitamin C0.5 mg
Vitamin A78 mcg
Vitamin E0.4 mg
Vitamin K3.4 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.6 mg
Folate136 mcg
Choline107 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 3 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. Corn Cake Two cups Indian meal, one teaspoon molasses, three cups milk, one cup of flour, half teaspoon soda, a little salt
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