vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Corn Dodgers
From The home cook book, 1905
Serves 2
This quantity will make about fourteen dodgers.
Presented as published in 1905. 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
711Calories
16 gProtein
146 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein16 g
Carbohydrates146 g
Fiber7.6 g
Sugars4.7 g
Total Fat5.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol93 mg
Sodium1968 mg
Potassium288 mg
Calcium328 mg
Iron19 mg
Magnesium61 mg
Phosphorus290 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate361 mcg
Choline91 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 130. The excerpt below is the record exactly as published.
CORN DODGERS Measure one pint of cornmeal. Mix into it one teaspoon of salt and one teaspoon of sugar. Scald the meal, pouring over it about three-quarters of a pint of boiling water. Add one beaten egg and one heaping teaspoon and a half of baking powder
Cook this with the app: pantry check, scaling, and the assistant.