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Cornmeal Trifles
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
249Calories
6 gProtein
53 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories249 kcal
Protein6 g
Carbohydrates53 g
Fiber1.4 g
Sugars0.6 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium530 mg
Potassium94 mg
Calcium138 mg
Iron3.6 mg
Magnesium21 mg
Phosphorus118 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 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)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate126 mcg
Choline3.1 mg
Caffeine0 mg
Water7.2 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 Trifles To 1 cup cornmeal add 1 cup flour, V2 teasp salt, 2 teasp baking powder, and water enough to make a very stiff batter
Cook this with the app: pantry check, scaling, and the assistant.