Cornmeal Gems
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
971Calories
49 gProtein
123 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories971 kcal
Protein49 g
Carbohydrates123 g
Fiber0 g
Sugars24 g
Total Fat54 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol679 mg
Sodium1344 mg
Potassium1115 mg
Calcium1233 mg
Iron11 mg
Magnesium112 mg
Phosphorus1124 mg
Zinc4.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)9.1 mg
Folate271 mcg
Choline528 mg
Caffeine0 mg
Water561 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 18. The excerpt below is the record exactly as published.
orn-meal Gems. Tea. Coffee. Stuffed Potatoes. — Bake eight large, fine potatoes until soft; cut off the tops, and scoop out the contents ; add to them one egg whipped light, two tablespoonfuls melted butter, half cup milk, pepper and salt. Beat all together, and return to the skins. Set in an oven, top upwards, long enough to be- come well heated, and serve. Cornrmeal Germ. — Three eggs, two cups milk, two tablespoonfuls butter, two cups corn-meal, one cup flour, two teaspoonfuls baking-powder
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