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Corn Gems
From The Rural cook book, 1907
Serves 3
Presented as published in 1907. 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
696Calories
18 gProtein
144 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein18 g
Carbohydrates144 g
Fiber3.8 g
Sugars4.2 g
Total Fat4.7 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol6.5 mg
Sodium344 mg
Potassium333 mg
Calcium261 mg
Iron9.2 mg
Magnesium61 mg
Phosphorus305 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate335 mcg
Choline18 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 64. The excerpt below is the record exactly as published.
Corn Gems.— Sift together one pint of cornmeal, one pint of flour and two teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.