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Green Corn Griddle Cakes
From The new home cook book, 1896
Serves 4
Use cream instead of milk for better results.
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
440Calories
18 gProtein
69 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein18 g
Carbohydrates69 g
Fiber7.3 g
Sugars22 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol210 mg
Sodium2498 mg
Potassium825 mg
Calcium39 mg
Iron3.8 mg
Magnesium92 mg
Phosphorus361 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.9 mg
Folate74 mcg
Choline147 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 4 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.
GREEN CORN GKIDDLE CAKES. Mrs. C. M. Dickerman, Rockford, 111. Twelve ears corn grated, four eggs, one cup sweet milk (cream is better) ; one cup flour, three tablespoons butter, if you use milk, none if you use cream ; a little salt
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