Corn Meal Batter

Name: Corn Meal Batter
Ingredients: one and one-half cups of corn meal; one cup of boiling water; one cup of peanut meal; one tablespoonful of sugar; one-half teaspoonful of salt; 2 eggs

From Healthful cookery, 1904

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

1551Calories

40 gProtein

309 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1551 kcal

Protein40 g

Carbohydrates309 g

Fiber18 g

Sugars46 g

Total Fat16 g

Saturated Fat7 g

Monounsaturated Fat4 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol8.3 mg

Sodium2020 mg

Potassium741 mg

Calcium950 mg

Iron24 mg

Magnesium385 mg

Phosphorus1062 mg

Zinc8.5 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D6.4 mcg

Vitamin C114 mg

Vitamin A1138 mcg

Vitamin E7.4 mg

Vitamin K153 mcg

Vitamin B63 mg

Vitamin B129.3 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)31 mg

Folate643 mcg

Choline74 mg

Caffeine0 mg

Water231 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 12. The excerpt below is the record exactly as published.

2 eggs, l/2 teaspoonful salt. Scald one and one-half cups of corn meal with one cup of boiling water. Rub smooth, then add one cup of peanut meal, one tablespoonful of sugar, and one-half teaspoonful of salt

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