Fried Cornmeal Nut Cakes
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Sufficient for six or eight slices.
Presented as published in 1913. 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
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 54. The excerpt below is the record exactly as published.
Fried Cornmeal Nut Cakes 2 cupfuls yellow cornmeal 1 teaspoonful salt 2 tablespoonfuls melted Crisco 1 egg 3 cupfuls boiling water Y% cupful chopped nut meats
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