Americanbreakfastvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Corn Griddle Cakes
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
No method was recorded for this recipe.
Nutrition per serving
181Calories
10 gProtein
24 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories181 kcal
Protein10 g
Carbohydrates24 g
Fiber3.3 g
Sugars7.5 g
Total Fat6.8 g
Saturated Fat2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol186 mg
Sodium407 mg
Potassium285 mg
Calcium33 mg
Iron1.3 mg
Magnesium27 mg
Phosphorus174 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C3 mg
Vitamin A83 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate87 mcg
Choline176 mg
Caffeine0 mg
Water172 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
Cook this with the app: pantry check, scaling, and the assistant.