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Corn Cakes

Name: Corn Cakes
Yield: 3 servings
Ingredients: 2 cupfuls flour; 5 tablespoonfuls sugar; % cupful cornmeal; 1% cupfuls boiling water; 1^ tablespoonfuls baking powder; 1 cupful milk; 1% teaspoonfuls salt; 1 egg; 2 tablespoonfuls melted butter

From The farm cook & rule book, 1923

Serves 3

Presented as published in 1923. 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

704Calories

18 gProtein

129 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories704 kcal

Protein18 g

Carbohydrates129 g

Fiber2.3 g

Sugars25 g

Total Fat14 g

Saturated Fat6.7 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol91 mg

Sodium2200 mg

Potassium329 mg

Calcium596 mg

Iron15 mg

Magnesium51 mg

Phosphorus394 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A114 mcg

Vitamin E0.5 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.9 mg

Folate224 mcg

Choline70 mg

Caffeine0 mg

Water193 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 15. The excerpt below is the record exactly as published.

Corn Cakes 2 cupfuls flour 5 tablespoonfuls sugar % cupful cornmeal 1% cupfuls boiling water 1^ tablespoonfuls baking powder 1 cupful milk 1% teaspoonfuls salt 1 egg 2 tablespoonfuls melted butter

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