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Cornmeal Gems
From Superior cook book, 1905
Serves 3
Recipe attributed to Mrs. D. B. Bilket.
Presented as published in 1905. 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
648Calories
19 gProtein
118 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein19 g
Carbohydrates118 g
Fiber1.9 g
Sugars15 g
Total Fat11 g
Saturated Fat5.2 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol86 mg
Sodium1324 mg
Potassium390 mg
Calcium439 mg
Iron7.6 mg
Magnesium56 mg
Phosphorus392 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A96 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.2 mg
Folate242 mcg
Choline76 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 50. The excerpt below is the record exactly as published.
Cornmeal Gems. One cup cornmeal, 2 cups Dousman's Best Patent floui", 3 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons sugar, II/2 cups milk, 1 egg well beaten, 1 tablespoon melted butter
Cook this with the app: pantry check, scaling, and the assistant.