Corn Cakes

Name: Corn Cakes
Ingredients: one ounce of castor sugar; eight ounces of flour; six ounces of Indian meal; six ounces of white meal; one and a half teaspoonfuls of Borwick’s baking powder; one and a half pints of milk; one ounce of melted butter

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

2493Calories

80 gProtein

288 gCarbs

122 gFat

Full nutrition (34 nutrients)

Calories2493 kcal

Protein80 g

Carbohydrates288 g

Fiber46 g

Sugars66 g

Total Fat122 g

Saturated Fat34 g

Monounsaturated Fat24 g

Polyunsaturated Fat50 g

Omega-30.2 g

Cholesterol149 mg

Sodium1042 mg

Potassium2797 mg

Calcium1774 mg

Iron23 mg

Magnesium817 mg

Phosphorus2228 mg

Zinc12 mg

Copper2.4 mg

Manganese5.9 mg

Vitamin D7 mcg

Vitamin C1 mg

Vitamin A428 mcg

Vitamin E1.6 mg

Vitamin K9.3 mcg

Vitamin B61.4 mg

Vitamin B124 mcg

Thiamin (B1)5.3 mg

Riboflavin (B2)2.3 mg

Niacin (B3)21 mg

Folate512 mcg

Choline269 mg

Caffeine0 mg

Water683 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 107. The excerpt below is the record exactly as published.

CORN CAKES ONE ounce of castor sugar, eight ounces of flour, six ounces of Indian meal, six ounces of white meal, one and a half teaspoonfuls of Borwick’s baking powder, one and a half pints of milk and one ounce of melted butter

Cook this with the app: pantry check, scaling, and the assistant.