vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Corn Flake Drop Cakes
From Vegetarian Cook Book, 1904
Serves 1
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
Nutrition per serving
889Calories
25 gProtein
87 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories889 kcal
Protein25 g
Carbohydrates87 g
Fiber11 g
Sugars36 g
Total Fat51 g
Saturated Fat37 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol558 mg
Sodium521 mg
Potassium648 mg
Calcium100 mg
Iron15 mg
Magnesium56 mg
Phosphorus436 mg
Zinc3.2 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D6.6 mcg
Vitamin C36 mg
Vitamin A731 mcg
Vitamin E1.8 mg
Vitamin K0.7 mcg
Vitamin B61.3 mg
Vitamin B124 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)11 mg
Folate456 mcg
Choline455 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 64. The excerpt below is the record exactly as published.
CORN FLAKE DROP CAKES Eggs, 3. Salt. Sugar, 2 tablespoons. Coconut, % cup. Corn flakes, % package.
Cook this with the app: pantry check, scaling, and the assistant.