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GOLDEN CORN CAKE
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
723Calories
15 gProtein
122 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein15 g
Carbohydrates122 g
Fiber0.8 g
Sugars56 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol108 mg
Sodium1082 mg
Potassium333 mg
Calcium568 mg
Iron4.9 mg
Magnesium42 mg
Phosphorus405 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.6 mg
Folate118 mcg
Choline97 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 40. The excerpt below is the record exactly as published.
GOLDEN CORN CAKE 34 cup corn meal 34 teaspoon salt 1 cup flour 1 cup milk ¥ cup sugar 1 egg, well beaten 3 teaspoons baking powder 2 tablespoons shortening, melted
Cook this with the app: pantry check, scaling, and the assistant.