gluten-freenut-freesoy-freefish-freeshellfish-free
Corn Cakes without eggs, milk or yeast
From The hearthstone; or, Life at home, 1883
Serves 5
Presented as published in 1883. 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
722Calories
13 gProtein
150 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories722 kcal
Protein13 g
Carbohydrates150 g
Fiber7.3 g
Sugars3 g
Total Fat6 g
Saturated Fat1.5 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.9 g
Cholesterol2.6 mg
Sodium489 mg
Potassium268 mg
Calcium13 mg
Iron2.1 mg
Magnesium63 mg
Phosphorus187 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate57 mcg
Choline18 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 339. The excerpt below is the record exactly as published.
Corn Cakes izvithoiit eggs, milk or yeast). — Sift three pints of corn meal, add one teaspoonful of salt, one tablespoonful of lard, one tea- spoonful of dissolved soda. Make it into a soft dough with one pint of cold water, then thin it gradually by adding not quite one and a half pints of warm water
Cook this with the app: pantry check, scaling, and the assistant.