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Fried Corn Meal Cakes
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
576Calories
17 gProtein
104 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein17 g
Carbohydrates104 g
Fiber3.1 g
Sugars19 g
Total Fat9.7 g
Saturated Fat4.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol29 mg
Sodium682 mg
Potassium520 mg
Calcium308 mg
Iron2.6 mg
Magnesium63 mg
Phosphorus358 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A87 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate74 mcg
Choline50 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 66. The excerpt below is the record exactly as published.
Fried Com Meal Cakes. {Miss Ward.) One pint of milh^ poured boiling hot upon one cup of corn meal ; add one heaping tahlespoonful of sugar ^ and half a teaspoonful of salt. Let it stand all night, or till well swollen ; then add two eggs and half a cup of flour
Cook this with the app: pantry check, scaling, and the assistant.