vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Corn Meal Pancakes
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
296Calories
6 gProtein
64 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories296 kcal
Protein5.6 g
Carbohydrates64 g
Fiber3.1 g
Sugars2.6 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium766 mg
Potassium137 mg
Calcium104 mg
Iron1.1 mg
Magnesium30 mg
Phosphorus115 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline7 mg
Caffeine0 mg
Water9.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 22. The excerpt below is the record exactly as published.
CORN MEAL PANCAKES 2 Cups Corn Meal Rice Flour V/2 Teaspoon Baking Powder 1 Teaspoon Molasses 1 Teaspoon Salt 1 Egg
Cook this with the app: pantry check, scaling, and the assistant.