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Corn-Meal Griddle-Cakes
From The national course in home economics, 1917
Serves 4
Ensure the mixture is stiff.
Presented as published in 1917. 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
416Calories
11 gProtein
81 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein11 g
Carbohydrates81 g
Fiber7.4 g
Sugars1.2 g
Total Fat7.8 g
Saturated Fat0.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol7.9 mg
Sodium587 mg
Potassium296 mg
Calcium11 mg
Iron4.1 mg
Magnesium92 mg
Phosphorus211 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate77 mcg
Choline0 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 114. The excerpt below is the record exactly as published.
CORN-HEAL QRIDDLE-CAKES. Take two cupfuls of yellow corn-meal, sift, and put one teaspoonful of salt in meal, pour on boiling water until it is a stiff mass, let cool, add one tablespoonful of butter, one cupful of flour, enough water to mix rather stiff
Cook this with the app: pantry check, scaling, and the assistant.