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Cornmeal Gems
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
884Calories
22 gProtein
162 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories884 kcal
Protein22 g
Carbohydrates162 g
Fiber2.1 g
Sugars19 g
Total Fat18 g
Saturated Fat9.2 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol44 mg
Sodium2048 mg
Potassium436 mg
Calcium962 mg
Iron11 mg
Magnesium69 mg
Phosphorus607 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A131 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate314 mcg
Choline29 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 17. The excerpt below is the record exactly as published.
CORNMEAL GEMS MOCK MAPLE SYRUP COFFEE Fried Apples Pare, core and slice several apples ; in a frying pan put 3 tablespoons butter and when melted add the apples ; sprinkle ^ cup sugar over them and cook slowly, taking care that they brown, but do not scorch ; when tender and transparent remove from the fire and serve. Corn Meal Gems Mix and sift 3^ cup cornmeal, i cup flour, 3 teaspoons baking powder, i tablespoon sugar ; add ^ cup milk grad- ually, then I egg well beaten, i tablespoon melted butter and }4 teaspoon salt
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