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Corn Dodgers
From Miss Parloa's kitchen companion, 1887
Serves 2
Adjust frying time based on the amount of fat used.
Presented as published in 1887. 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
840Calories
26 gProtein
79 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories840 kcal
Protein26 g
Carbohydrates79 g
Fiber35 g
Sugars8.4 g
Total Fat52 g
Saturated Fat4.6 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat35 g
Cholesterol0 mg
Sodium1740 mg
Potassium1040 mg
Calcium458 mg
Iron23 mg
Magnesium485 mg
Phosphorus804 mg
Zinc5.4 mg
Copper1.5 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K5.2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate168 mcg
Choline101 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 426. The excerpt below is the record exactly as published.
one table-spoonful of sugar. When the milk and rice are found to be boiling, pour gradually over the dry ingredients, and beat the mixture very thoroughly. Beat six eggs till light, — whites and yolks separately, — and stir into the mixture. Have ready some well-buttered pans, and pour the mixture into them. It should be an inch deep. Bake in a hot oven for half an hour. 806 MISS PARLOA'S KITCHEN COMPANION. This is a moist corn cake, but it is sweet and delicious. With the quantities of ingredients mentioned, two large pans may be filled ; therefore half the quantities will be sufficient in a small family. * Corn Dodgers. Put into a bowl one pint of Indian meal, one table- spoonful of sugar, and one teaspoonful of salt. Pour on this a pint of boiling water
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