Green Corn Griddle Cakes

Name: Green Corn Griddle Cakes
Ingredients: Six ears of corn (grated); two eggs; two cups of milk; two cups of flour; one tablespoonful of butter; one-fourth teaspoonful of salt

From Trinity cook book, 1925

Presented as published in 1925. 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

1861Calories

73 gProtein

305 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1861 kcal

Protein73 g

Carbohydrates305 g

Fiber15 g

Sugars68 g

Total Fat50 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol462 mg

Sodium917 mg

Potassium2635 mg

Calcium709 mg

Iron18 mg

Magnesium292 mg

Phosphorus1417 mg

Zinc8.5 mg

Copper0.8 mg

Manganese3.1 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B61.5 mg

Vitamin B123.5 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)3.1 mg

Niacin (B3)27 mg

Folate448 mcg

Choline381 mg

Caffeine0 mg

Water1014 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 8. The excerpt below is the record exactly as published.

GREEN CORN GRIDDLE CAKES Six ears of corn (grated), two eggs, two cups of milk, two cups of flour one tablespoonful of butter, one-fourth teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.