Corn Dodgers
From Science of food & cookery, 1921
If desired, water may be used instead of milk.
Presented as published in 1921. 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
795Calories
15 gProtein
171 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories795 kcal
Protein15 g
Carbohydrates171 g
Fiber8.7 g
Sugars11 g
Total Fat4.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2 g
Cholesterol0.2 mg
Sodium1840 mg
Potassium295 mg
Calcium163 mg
Iron18 mg
Magnesium65 mg
Phosphorus193 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A140 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate111 mcg
Choline22 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 66. The excerpt below is the record exactly as published.
CORN DODGERS i cup corn meal 2 teaspoons sugar i tablespoon vegetable fat i cup boiling water l/2 teaspoon salt Cold milk or canned milk
Cook this with the app: pantry check, scaling, and the assistant.