Corn Cake or Johnny Cake
From The Central cook book, 1924
Presented as published in 1924. 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
1305Calories
31 gProtein
272 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1305 kcal
Protein31 g
Carbohydrates272 g
Fiber6.1 g
Sugars53 g
Total Fat20 g
Saturated Fat1.9 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol217 mg
Sodium86 mg
Potassium466 mg
Calcium59 mg
Iron9.7 mg
Magnesium90 mg
Phosphorus392 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate271 mcg
Choline161 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 23. The excerpt below is the record exactly as published.
Corn Cake or Johnny Cake 1 cup corn meal. 1 cup flour with 2 teaspoons of baking 1 egg well beaten. powder sifted through it. 4 cup sugar. 1 tablespoon butter. Good pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.