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Hoe Cake
From Virginia Cookery-book, 1884
Serves 4
Presented as published in 1884. 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
51Calories
2 gProtein
6 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein2.3 g
Carbohydrates5.9 g
Fiber0 g
Sugars2.9 g
Total Fat2.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.9 mg
Sodium2448 mg
Potassium95 mg
Calcium77 mg
Iron0 mg
Magnesium8.2 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline11 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 19. The excerpt below is the record exactly as published.
a teaspoonful of butter and half a tea- spoonful of salt. Mix quickly, and bake in patty-pans or muffin-hoops. The whole process will not take more than twenty minutes. 80 VmOINIA COOKERY-BOOK. The same batter dropped from a spoon into cakes of oval shape, and baked in a stove-pan, makes what is fa- miliarly known in Virginia as a "scratch-back." They are nice little com cakes, can be made in a hurry, and serve well for a change. Hoe Cakb. Three spoonfuls of small hominy or grits, two of rice flour, a teaspoonf ul of butter, and milk sufficient to make the mixture into a thin batter (half a pint would be about the proper thing) ; a salt-spoonful of salt
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