gluten-freenut-freesoy-freefish-freeshellfish-free

Corn-Meal Batter-Cakes

Name: Corn-Meal Batter-Cakes
Yield: 1 servings
Ingredients: one tea-cupful of meal; one egg; one tea-spoonful of lard; one cupful of buttermilk; a pinch of soda; a pinch of salt; Thin with water

From The new Kentucky home cook book, 1884

Serves 1

Presented as published in 1884. 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

818Calories

21 gProtein

92 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories818 kcal

Protein21 g

Carbohydrates92 g

Fiber3.9 g

Sugars14 g

Total Fat40 g

Saturated Fat16 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.1 g

Omega-30 g

Cholesterol237 mg

Sodium334 mg

Potassium540 mg

Calcium314 mg

Iron2 mg

Magnesium63 mg

Phosphorus405 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D4.8 mcg

Vitamin C0 mg

Vitamin A206 mcg

Vitamin E1 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B121.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.3 mg

Folate66 mcg

Choline204 mg

Caffeine0 mg

Water288 g

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 77. The excerpt below is the record exactly as published.

CORN-MEAL BATTER-CAKES. Take one tea-cupful of meal, one egg, one tea-spoonful of lard, one cupful of buttermilk, a pinch of soda, a pinch of salt. Thin with water

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