Fried Corn Flour
From Bread, cakes, and biscuits, 1902
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
1864Calories
54 gProtein
378 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1864 kcal
Protein54 g
Carbohydrates378 g
Fiber20 g
Sugars1.7 g
Total Fat18 g
Saturated Fat2.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol186 mg
Sodium1259 mg
Potassium1236 mg
Calcium96 mg
Iron21 mg
Magnesium296 mg
Phosphorus1066 mg
Zinc7.2 mg
Copper1 mg
Manganese3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E1.5 mg
Vitamin K0.9 mcg
Vitamin B61.3 mg
Vitamin B120.5 mcg
Thiamin (B1)4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)25 mg
Folate701 mcg
Choline201 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 30. The excerpt below is the record exactly as published.
a pint of cornflour to scald it,Jand leave it till nearly cold. Now mix into this a tablespoonful of yeast, half a teaspoonful of salt, one small egg, and a pint of flour
Cook this with the app: pantry check, scaling, and the assistant.