vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Green Corn Griddle-cakes
From Miss Parloa's kitchen companion, 1887
Serves 3
Considered an expensive dish due to the use of eggs.
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
530Calories
24 gProtein
77 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein24 g
Carbohydrates77 g
Fiber0 g
Sugars13 g
Total Fat13 g
Saturated Fat4.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol382 mg
Sodium1730 mg
Potassium374 mg
Calcium173 mg
Iron6.5 mg
Magnesium44 mg
Phosphorus370 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A186 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.8 mg
Folate181 mcg
Choline308 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 301. The excerpt below is the record exactly as published.
Green Corn Griddle-cakes. If one think the use of eggs a piece of extravagance, this may seem to be a very expensive dish. For six persons use half a dozen eggs, a pint of grated uncooked corn, — about ten ears, — half a pint of milk, one pint of flour, two table-spoonfuls of sugar, and two teaspoonfuls of salt
Cook this with the app: pantry check, scaling, and the assistant.