Golden Corn Cake
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
(From Miss Farmer)
Presented as published in 1915. 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
1336Calories
31 gProtein
263 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1336 kcal
Protein31 g
Carbohydrates263 g
Fiber3.2 g
Sugars63 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol58 mg
Sodium10656 mg
Potassium708 mg
Calcium4250 mg
Iron17 mg
Magnesium114 mg
Phosphorus1954 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A179 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate275 mcg
Choline53 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 9. The excerpt below is the record exactly as published.
Golden Corn Cake. (From Miss Farmer.) 34 C. corn meal 1/2 T. salt 11/4 C. flour 1 C. milk 14 C. sugar 1 egg 5 T. baking powder 1 to 2 Tb. melted butter
Cook this with the app: pantry check, scaling, and the assistant.