gluten-freenut-freesoy-freefish-freeshellfish-free
Florida Corn Cake
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
599Calories
11 gProtein
119 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein11 g
Carbohydrates119 g
Fiber5.6 g
Sugars4.4 g
Total Fat8.1 g
Saturated Fat2.4 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.8 g
Cholesterol7.8 mg
Sodium1943 mg
Potassium221 mg
Calcium401 mg
Iron7.1 mg
Magnesium50 mg
Phosphorus303 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.4 mg
Folate302 mcg
Choline12 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 215. The excerpt below is the record exactly as published.
FLORIDA CORN CAKE. . 1 egg. 1 teaspoon sugar. 1 cup milk or water. 2 cups white cornmeal. 1 tablespoon salt pork fat. 1 tablespoon baking powder. 1 teaspoon salt
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