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Corn Cake (Sweetened with Molasses)
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
666Calories
13 gProtein
131 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein13 g
Carbohydrates131 g
Fiber2.8 g
Sugars36 g
Total Fat10 g
Saturated Fat5.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol25 mg
Sodium2046 mg
Potassium911 mg
Calcium667 mg
Iron8.6 mg
Magnesium149 mg
Phosphorus399 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.2 mg
Folate226 mcg
Choline29 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 240. The excerpt below is the record exactly as published.
Corn Cake (Sweetened with Molasses). One cup of cornmeal, three-quarters of a cup of flour, three and a half teaspoonfuls of baking powder, one teaspoonful of salt, one-quarter cup of molasses, three-quarters of a cup of milk, one egg, one tablespoonful of melted butter
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