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Corn-meal Cake
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for a good-sized cake.
Presented as published in 1892. 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
217Calories
6 gProtein
20 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories217 kcal
Protein6.5 g
Carbohydrates20 g
Fiber8.2 g
Sugars11 g
Total Fat14 g
Saturated Fat1.7 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat8.7 g
Omega-30 g
Cholesterol25 mg
Sodium333 mg
Potassium271 mg
Calcium89 mg
Iron2.4 mg
Magnesium121 mg
Phosphorus213 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate29 mcg
Choline43 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 408. The excerpt below is the record exactly as published.
Corn-meal Cake. — Mix together a pint of Indian meal, a tea-cupful of sour cream, the same quantity of fresh milk, half a cupful of treacle, one egg, a tea-spoonful of carbonate of soda, half a tea-spoonful of salt, and as much cinnamon, nutmeg, or other spice as may be required to flavour the cake
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