Americanbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cornmeal Pancakes
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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
531Calories
14 gProtein
107 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein14 g
Carbohydrates107 g
Fiber6.8 g
Sugars7.4 g
Total Fat5.2 g
Saturated Fat0.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium587 mg
Potassium318 mg
Calcium17 mg
Iron5.7 mg
Magnesium94 mg
Phosphorus230 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6 mg
Folate125 mcg
Choline0 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 56. The excerpt below is the record exactly as published.
Cornmeal Pancakes Sift together 1 pt yellow cornmeal, 1 pt flour, 1 teasp salt, 1 teasp soda and 2 tablesp sugar, then add enough sour cream or good rich buttermilk
Cook this with the app: pantry check, scaling, and the assistant.