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Corn Cakes
From The new practical housekeeping, 1890
Serves 2
For Raised Corn Cakes, scald corn meal and add yeast.
Presented as published in 1890. 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
641Calories
19 gProtein
124 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein19 g
Carbohydrates124 g
Fiber3.1 g
Sugars14 g
Total Fat13 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol203 mg
Sodium1480 mg
Potassium268 mg
Calcium175 mg
Iron5.5 mg
Magnesium49 mg
Phosphorus294 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.6 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)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate147 mcg
Choline154 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 286. The excerpt below is the record exactly as published.
three cups boiling milk gradually over one cup com mealy etiring to avoid lumps ; sift one teaspoon salt, one of bakinff powder and two tablespoons sugar with one cup flour and add when scalded milk is cool ; then stir in two well-beaten egss. A tablespoon cream or a little butter may be added, and some scald the milk, pour over meal, stirring in the butter and sugar and let stand overnight, adding other ingredients in the morning. To make Raised Com CakeSj scald a quart corn meal, cool with cold water 80 as not to scald the yeast, add two tablespoons yeast, one of flour and salt to taste. Let stand overnight, and in the morning add two well-beaten eggs
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