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Corn Meal Griddle Cakes

Name: Corn Meal Griddle Cakes
Yield: 6 servings
Ingredients: One pint of corn meal; two tablespoons melted butter; one teaspoon salt; two eggs; one tablespoon sugar; sour milk enough to make batter

From The new home cook book, 1896

Serves 6

Presented as published in 1896. 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

258Calories

6 gProtein

44 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories258 kcal

Protein5.9 g

Carbohydrates44 g

Fiber2 g

Sugars3 g

Total Fat6.1 g

Saturated Fat2.9 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol72 mg

Sodium417 mg

Potassium99 mg

Calcium12 mg

Iron0.9 mg

Magnesium19 mg

Phosphorus86 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A63 mcg

Vitamin E0.3 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate24 mcg

Choline54 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 126. The excerpt below is the record exactly as published.

CORN MEAL GEIDDLE CAKES. M. One pint of corn meal, two tablespoons melted butter, one teaspoon salt, two eggs, one tablespoon sugar, sour milk enough to make batter

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