gluten-freenut-freesoy-freefish-freeshellfish-free
Corn Dodgers
From The Pattern cook-book, 1890
Serves 6
Bake in a very hot oven for 15 minutes.
Presented as published in 1890. 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
214Calories
4 gProtein
42 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein3.9 g
Carbohydrates42 g
Fiber2.1 g
Sugars1 g
Total Fat2.8 g
Saturated Fat1.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol5.1 mg
Sodium403 mg
Potassium80 mg
Calcium8.1 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate17 mcg
Choline5.5 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 164. The excerpt below is the record exactly as published.
CORN DODGERS. Two cupfuls of corn meal. One tea-spoonful of salt. Boiling water. One table-spoonful of lard or butter. One table-spoonful of milk. One egg
Cook this with the app: pantry check, scaling, and the assistant.