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Fricadel djangong (Indian Corn Cakes)
From Banquets of the nations, 1911
Serves 4
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
243Calories
7 gProtein
50 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories243 kcal
Protein7.4 g
Carbohydrates50 g
Fiber0.3 g
Sugars0.2 g
Total Fat7.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol23 mg
Sodium49 mg
Potassium93 mg
Calcium23 mg
Iron3.6 mg
Magnesium18 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A7.9 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate104 mcg
Choline11 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 173. The excerpt below is the record exactly as published.
Fricadel djangong. (Indian Corn Cakes.) Mix half a pound of Indian corn flour with sufficient milk (equal quantities of cow's and cocoanut) to make a stiff dough ; now work in one ounce butter, a beaten egg, and a seasoning of pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.