Corn-Cakes

Name: Corn-Cakes
Ingredients: % pint of corn-meal; y^ pint of flour; 1 rounded teaspoonful of baking-powder; 1 rounded teasp'oonful of sugar; % teaspoonful of salt

From The fun of cooking, 1915

Presented as published in 1915. 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

477Calories

14 gProtein

102 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories477 kcal

Protein14 g

Carbohydrates102 g

Fiber0 g

Sugars4.2 g

Total Fat1.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1639 mg

Potassium172 mg

Calcium285 mg

Iron7.5 mg

Magnesium35 mg

Phosphorus233 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.5 mg

Folate201 mcg

Choline0 mg

Caffeine0 mg

Water13 g

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 29. The excerpt below is the record exactly as published.

CORN-CAKES % pint of com-meal. y^ pint of flour. 1 rounded teaspoonf ul of baking-powder. IN CAMP 127 1 rounded teasp'oonful of sugar. % teaspoonful of salt

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