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Corn Griddle Cakes

Name: Corn Griddle Cakes
Yield: 1 servings
Ingredients: Canned corn, 1 cup; Egg, 1; Milk, 1 cup; Baking powder, 1 teaspoon; Salt, a pinch; Flour

From Mary Jane's cook book, 1916

Serves 1

Presented as published in 1916. 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

789Calories

32 gProtein

133 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories789 kcal

Protein32 g

Carbohydrates133 g

Fiber3.3 g

Sugars19 g

Total Fat16 g

Saturated Fat6.5 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol215 mg

Sodium973 mg

Potassium822 mg

Calcium617 mg

Iron8.9 mg

Magnesium91 mg

Phosphorus653 mg

Zinc3.1 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D3.3 mcg

Vitamin C3 mg

Vitamin A161 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)10 mg

Folate288 mcg

Choline220 mg

Caffeine0 mg

Water399 g

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 75. The excerpt below is the record exactly as published.

CORN GRIDDLE CAKES. Canned corn, 1 cup. Egg, 1. Milk, 1 cup. Baking powder, 1 teaspoon. Salt, a pinch. Flour

Cook this with the app: pantry check, scaling, and the assistant.