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Hoe Cake
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
342Calories
12 gProtein
56 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein12 g
Carbohydrates56 g
Fiber7.9 g
Sugars1.3 g
Total Fat8.2 g
Saturated Fat1.9 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol1.1 mg
Sodium4869 mg
Potassium328 mg
Calcium45 mg
Iron4.2 mg
Magnesium126 mg
Phosphorus360 mg
Zinc4.7 mg
Copper0.3 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline35 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 75. The excerpt below is the record exactly as published.
HOE CAKE. — Make a hole in the center of 1 qt. of oatmeal, sprinkle in salt and 5^ teaspoon of lard. Sprinkle a little dry meal on hot griddle, let brown to give the fishy taste, use lukewarm water
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