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Corn Dodgers
From The new practical housekeeping, 1890
Serves 6
The batter should be thick enough to just flatten on the bottom.
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
435Calories
8 gProtein
89 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories435 kcal
Protein8 g
Carbohydrates89 g
Fiber4.5 g
Sugars1.7 g
Total Fat4.3 g
Saturated Fat1.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.2 g
Cholesterol2.2 mg
Sodium90 mg
Potassium158 mg
Calcium27 mg
Iron3.6 mg
Magnesium36 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate41 mcg
Choline11 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 27. The excerpt below is the record exactly as published.
a little salt well beaten together. Let rise six hours or until very light. Then add one-fourth teaspoon soda dissolved in a little hot water, put into muffin tins, let stand fifteen minutes and then bake (quickly. To be eaten hot. For rice crumpets substitute one cup nee for the hominy. Royal Crumpets, — Knead four tablespoons melted butter, three eggs and one cup sugar into three cups raised dough. Bake twenty minutes in buttered tins and serve with sugar. Com Dodgers, — To one quart corn meal add a little salt ana a small tablespoon lard ; scald with boiling water
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