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Corn Gems for Breakfast
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
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
253Calories
5 gProtein
54 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories253 kcal
Protein5.3 g
Carbohydrates54 g
Fiber1 g
Sugars17 g
Total Fat3.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol37 mg
Sodium289 mg
Potassium84 mg
Calcium59 mg
Iron1.7 mg
Magnesium16 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate45 mcg
Choline27 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 110. The excerpt below is the record exactly as published.
CORN GEMS FOR BREAKFAST. Mrs. J. E. Miller. Sift one cup flour, and one cup corn meal into pan with teaspoon baking powder, into this drop one egg, one-half teaspoon salt, and one-half cup of sugar, put in tablespoon of butter and enough milk to make a thick batter
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