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Hoe Cakes
From The home cook book, 1905
Serves 4
Serve hot with butter or molasses.
Presented as published in 1905. 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
285Calories
7 gProtein
55 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories285 kcal
Protein7.1 g
Carbohydrates55 g
Fiber6.8 g
Sugars3.2 g
Total Fat4.2 g
Saturated Fat0.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium586 mg
Potassium233 mg
Calcium4.7 mg
Iron2.2 mg
Magnesium77 mg
Phosphorus162 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 135. The excerpt below is the record exactly as published.
HOE CAKES Put in a pan a teaspoon of salt, two teaspoons of sugar, and with these stir a pint of yellow cornmeal freshly ground. Over this pour boiling water to wet it to a soft dough
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