vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Corn Cakes
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 328. The excerpt below is the record exactly as published.
CORN CAKES. One can of corn, three eggs, a small teaspoonful of salt, a tablespoon- ful of sugar, a dash of pepper, a tablespoonful of flour and a lump of but- ter the size of an ^
Cook this with the app: pantry check, scaling, and the assistant.