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Corn Dodgers

Name: Corn Dodgers
Yield: 6 servings
Ingredients: 1 pint white cornmeal; 1 tablespoon butter or lard; 1 well-beaten egg; 2 tablespoons milk; 1 teaspoon salt

From The household cook book, 1902

Serves 6

Presented as published in 1902. 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

201Calories

4 gProtein

38 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories201 kcal

Protein3.6 g

Carbohydrates38 g

Fiber1.9 g

Sugars1 g

Total Fat3.2 g

Saturated Fat1.1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol2.7 mg

Sodium394 mg

Potassium76 mg

Calcium7.9 mg

Iron2.1 mg

Magnesium16 mg

Phosphorus53 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A1.6 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate101 mcg

Choline6.2 mg

Caffeine0 mg

Water9.9 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 216. The excerpt below is the record exactly as published.

CORN DODGERS — Into a mixing-bowl put 1 pint white corn- meal; scald by adding just enough boiling water to moisten the meal, stirring it all the time; work in 1 tablespoon butter or lard, and when cool add 1 well^beaten egg, 1 teaspoon salt, and 2 tablespoons milk

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