Corn Sticks
From The Central cook book, 1924
Presented as published in 1924. 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
530Calories
18 gProtein
21 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein18 g
Carbohydrates21 g
Fiber0 g
Sugars18 g
Total Fat43 g
Saturated Fat15 g
Monounsaturated Fat15 g
Polyunsaturated Fat8.6 g
Omega-30.5 g
Cholesterol249 mg
Sodium3948 mg
Potassium617 mg
Calcium1258 mg
Iron2.3 mg
Magnesium53 mg
Phosphorus753 mg
Zinc2.2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A207 mcg
Vitamin E1.8 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate36 mcg
Choline233 mg
Caffeine0 mg
Water361 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 23. The excerpt below is the record exactly as published.
Corn Sticks 2 cups meal. 2 tablespoonfuls melted shortening. 1 teaspoon salt. 1 whole egg. 3 teaspoons baking powder 144 cups milk. (Rumford)
Cook this with the app: pantry check, scaling, and the assistant.