Corn Drop-Cakes
From Healthful cookery, 1904
Presented as published in 1904. 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
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 70. The excerpt below is the record exactly as published.
Corn Drop-Cakes. — Beat the yolks of three eggs until light; add one-half cup of Meltose and a pinch of salt. Beat the whites until stiff, and fold this carefully into the yolks together with two cups of toasted Corn Flakes
Cook this with the app: pantry check, scaling, and the assistant.