Corn Dodgers
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Fried in bacon fat and eaten with the fried bacon they are very palatable.
Presented as published in 1885. 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
1210Calories
22 gProtein
262 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1210 kcal
Protein22 g
Carbohydrates262 g
Fiber12 g
Sugars18 g
Total Fat5.5 g
Saturated Fat0.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium2355 mg
Potassium447 mg
Calcium11 mg
Iron3.5 mg
Magnesium101 mg
Phosphorus311 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate94 mcg
Choline27 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 12. The excerpt below is the record exactly as published.
Corn Dodgers. Mix one pint of 'corn meal, one small teaspoonful of salt and one tablespoonful of sugar with warm (not scalding) water enough to make a moderately stiff batter
Cook this with the app: pantry check, scaling, and the assistant.