Corn Dodgers
From Camp cookery (Milam, for Boy Scouts), 1918
Presented as published in 1918. 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
1084Calories
21 gProtein
233 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1084 kcal
Protein21 g
Carbohydrates233 g
Fiber11 g
Sugars8.8 g
Total Fat5.1 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium1187 mg
Potassium410 mg
Calcium9.4 mg
Iron13 mg
Magnesium92 mg
Phosphorus286 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate603 mcg
Choline25 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 14. The excerpt below is the record exactly as published.
2 teaspoon salt V/2 tablespoons melted fat 3 teaspoons baking powder V/i cups liquid Add the liquid to the dry ingredients. Mix well. Then bake in muffin pans, or drop on an oiled biscuit pan and bake. 53 Corn Dodgers 2 cups cornmeal Yz teaspoon salt 1 teaspoon sugar
Cook this with the app: pantry check, scaling, and the assistant.