Indian Corn Cakes

Name: Indian Corn Cakes
Ingredients: 1 lb. of corn meal; one egg; 1/2 lb. of brown sugar; a pinch of salt; two teaspoonfuls of baking powder

From Bread, cakes, and biscuits, 1902

Presented as published in 1902. 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

2616Calories

39 gProtein

585 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories2616 kcal

Protein39 g

Carbohydrates585 g

Fiber18 g

Sugars227 g

Total Fat13 g

Saturated Fat2.6 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat4.7 g

Omega-30 g

Cholesterol186 mg

Sodium1107 mg

Potassium1017 mg

Calcium752 mg

Iron8.5 mg

Magnesium174 mg

Phosphorus751 mg

Zinc3.7 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A130 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B61 mg

Vitamin B120.4 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.8 mg

Folate162 mcg

Choline191 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.

ndian Corn Calces.— Mix together to a stiff paste Jib. of corn meal, one egg, |lb. of brown sugar, golden syrup, molasses, or treacle, as you choose, and a pinch of salt. At the last stir in quickly two teaspoonfuls of baking powder

Cook this with the app: pantry check, scaling, and the assistant.