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Cornmeal Pancakes
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
376Calories
9 gProtein
81 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories376 kcal
Protein9.4 g
Carbohydrates81 g
Fiber1.4 g
Sugars3.7 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium705 mg
Potassium137 mg
Calcium79 mg
Iron5.2 mg
Magnesium29 mg
Phosphorus128 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6 mg
Folate176 mcg
Choline3.1 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 71. The excerpt below is the record exactly as published.
Cornmeal Pancakes. Pour a little boiling water on a cupful of white cornmeal; let it stand a Yi hour. Add a teaspoon of salt, tablespoon of sugar, 1 egg and 2 cups of flour. Add enough milk to make a thin batter, and a teaspoon baking powder just before baking
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