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Golden Corn Cake
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
827Calories
20 gProtein
169 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein20 g
Carbohydrates169 g
Fiber3.1 g
Sugars57 g
Total Fat8.7 g
Saturated Fat3.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol108 mg
Sodium1321 mg
Potassium417 mg
Calcium700 mg
Iron5.8 mg
Magnesium62 mg
Phosphorus512 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.2 mg
Folate136 mcg
Choline102 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 23. The excerpt below is the record exactly as published.
GOLDEN COKN CAKE. 1 C. flour 1 egg 1 C. corn meal 1 C. milk % C. sugar 14 t. salt 4 t. baking powder
Cook this with the app: pantry check, scaling, and the assistant.