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Green Corn Cakes
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
465Calories
18 gProtein
76 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein18 g
Carbohydrates76 g
Fiber3.6 g
Sugars17 g
Total Fat12 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol115 mg
Sodium87 mg
Potassium660 mg
Calcium181 mg
Iron4.5 mg
Magnesium74 mg
Phosphorus354 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.8 mg
Folate112 mcg
Choline95 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 343. The excerpt below is the record exactly as published.
GREEN CORN CAKES. Six ears grated corn, two eggs, one pint of milk and water, equal parts, one pint of flour, one tablespoonful of butter, a little salt; bake on griddle. HOMINY CAKES. To one pint of warm
Cook this with the app: pantry check, scaling, and the assistant.