vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Good Coen Cakes
From The new home 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
690Calories
18 gProtein
130 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein18 g
Carbohydrates130 g
Fiber6.1 g
Sugars8.5 g
Total Fat9 g
Saturated Fat3.4 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol108 mg
Sodium93 mg
Potassium440 mg
Calcium169 mg
Iron2.2 mg
Magnesium68 mg
Phosphorus328 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A96 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate59 mcg
Choline109 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 126. The excerpt below is the record exactly as published.
GOOD COEN CAKES. Mrs. Wm. C. Harris. Scald about a pint of corn meal at night, adding a little salt; in the morning stir in one egg, and milk enough to make it thin enough to drop from a spoon
Cook this with the app: pantry check, scaling, and the assistant.