pescatariannut-freeegg-freesoy-freefish-free
Corn Cakes
From Kirmess cook book, 1907
Serves 3
(Good.)
Presented as published in 1907. 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
449Calories
16 gProtein
71 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein16 g
Carbohydrates71 g
Fiber10 g
Sugars36 g
Total Fat11 g
Saturated Fat2.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol15 mg
Sodium64 mg
Potassium1196 mg
Calcium163 mg
Iron2 mg
Magnesium120 mg
Phosphorus435 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7 mg
Folate13 mcg
Choline23 mg
Caffeine0 mg
Water429 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 112. The excerpt below is the record exactly as published.
CORN CAKES. Mrs. T. K. Egbert, New York. One dozen ears of corn grated from the cob. Nine large square soda crackers rolled fine, one and a half cups of milk, little salt, and sugar to your taste
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