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Cornmeal Crumpets
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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
774Calories
30 gProtein
49 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein30 g
Carbohydrates49 g
Fiber38 g
Sugars8.1 g
Total Fat58 g
Saturated Fat8 g
Monounsaturated Fat11 g
Polyunsaturated Fat35 g
Omega-30 g
Cholesterol14 mg
Sodium2471 mg
Potassium1156 mg
Calcium315 mg
Iron7.3 mg
Magnesium481 mg
Phosphorus891 mg
Zinc6.7 mg
Copper1.5 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A46 mcg
Vitamin E0.5 mg
Vitamin K5.7 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate541 mcg
Choline102 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 72. The excerpt below is the record exactly as published.
CORXMEAL CRUMPETS. One quart of Indian meal, one quart of boiled milk, one-half teacup of yeast, two tablespoonfuls of white sugar, two heaping tablespoonfuls of lard, or butter, or half and half, one saltspoon- ful sal
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