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Green Corn Cakes
From Temperance cook book, 1887
Serves 2
Best fried.
Presented as published in 1887. 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
688Calories
12 gProtein
51 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories688 kcal
Protein12 g
Carbohydrates51 g
Fiber0 g
Sugars3.1 g
Total Fat49 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol216 mg
Sodium1232 mg
Potassium224 mg
Calcium114 mg
Iron4 mg
Magnesium28 mg
Phosphorus192 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A428 mcg
Vitamin E1.5 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate114 mcg
Choline94 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 54. The excerpt below is the record exactly as published.
GREEN CORN CAKES. Mix a pint of grated green corn with a teacupful of flour, half a teacupful of milk, half a teacupful of melted butter, one egg, 92 VEGETABLES. a teaspoonful of salt, and a little pepper
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