Cornflour Cakes

Name: Cornflour Cakes
Ingredients: 2 oz. of ‘“‘Frenlite’ cornflour; 2 oz. of flour; few drops of vanilla essence

From Frenlite cookery book, 1950

Presented as published in 1950. 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

412Calories

10 gProtein

87 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories412 kcal

Protein10 g

Carbohydrates87 g

Fiber4.1 g

Sugars0.4 g

Total Fat3 g

Saturated Fat0.3 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium4 mg

Potassium256 mg

Calcium15 mg

Iron4.5 mg

Magnesium68 mg

Phosphorus215 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.9 mg

Folate105 mcg

Choline12 mg

Caffeine0 mg

Water12 g

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 5. The excerpt below is the record exactly as published.

CORNFLOUR CAKES. Omit 2 0z. of flour and substitute 2 oz. of ‘“‘Frenlite’ cornflour and few drops of vanilla essence

Cook this with the app: pantry check, scaling, and the assistant.