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Crisp White Corncake
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Serve cut in squares.
Presented as published in 1911. 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
826Calories
26 gProtein
137 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein26 g
Carbohydrates137 g
Fiber5.6 g
Sugars26 g
Total Fat18 g
Saturated Fat9.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium4862 mg
Potassium937 mg
Calcium607 mg
Iron6.3 mg
Magnesium104 mg
Phosphorus635 mg
Zinc3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.7 mg
Folate302 mcg
Choline99 mg
Caffeine0 mg
Water446 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 54. The excerpt below is the record exactly as published.
CRISP WHITE CORNCAKE— Two cups scalded milk, one cup white cornmeal, two level teaspoons salt
Cook this with the app: pantry check, scaling, and the assistant.