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Golden Corn Cake
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
578Calories
14 gProtein
109 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein14 g
Carbohydrates109 g
Fiber0.7 g
Sugars31 g
Total Fat11 g
Saturated Fat5.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol29 mg
Sodium1809 mg
Potassium319 mg
Calcium820 mg
Iron6.4 mg
Magnesium44 mg
Phosphorus470 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.3 mg
Folate163 mcg
Choline25 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 240. The excerpt below is the record exactly as published.
Golden Corn Cake. One-quarter of a cup of cornmeal, one and a quarter cups of flour, one-quarter cup of sugar, five teaspoonfuls of baking powder, one-half a teaspoonful of salt, one cup of milk, one egg, one or two tablespoonfuls of melted butter
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