Americanbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Corn Pancakes
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
711Calories
26 gProtein
120 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein26 g
Carbohydrates120 g
Fiber8.6 g
Sugars30 g
Total Fat14 g
Saturated Fat3.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol108 mg
Sodium303 mg
Potassium1072 mg
Calcium233 mg
Iron6.6 mg
Magnesium125 mg
Phosphorus516 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K2.1 mcg
Vitamin B60.6 mg
Vitamin B121 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate144 mcg
Choline100 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 344. The excerpt below is the record exactly as published.
CORN PANCAKES. After stripping the husks from half a dozen ears, grate them on a coarse grater; scrape from the cob any pulp that may remain ; to that add an egg beaten somewhat, then pour in a teacup of rich (sweet) milk ; drop in a good pinch of salt ; scatter in a good handful of fresh bread crumbs, then add flour until the mixture is of the consistency of griddle cake batter
Cook this with the app: pantry check, scaling, and the assistant.