Corn Sticks
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
1507Calories
37 gProtein
263 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1507 kcal
Protein37 g
Carbohydrates263 g
Fiber12 g
Sugars17 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol228 mg
Sodium2293 mg
Potassium882 mg
Calcium860 mg
Iron5.3 mg
Magnesium138 mg
Phosphorus850 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A193 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.4 mg
Folate118 mcg
Choline224 mg
Caffeine0 mg
Water288 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 36. The excerpt below is the record exactly as published.
Corn Sticks 2 cups corn meal 1 cup milk 1 egg 1 tablespoon lard 2 teaspoons baking powder % teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.