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Johnnie Cake
From Virginia Cookery-book, 1884
Serves 6
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
427Calories
15 gProtein
23 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein15 g
Carbohydrates23 g
Fiber22 g
Sugars1.2 g
Total Fat34 g
Saturated Fat2.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat23 g
Cholesterol0 mg
Sodium416 mg
Potassium650 mg
Calcium207 mg
Iron4.6 mg
Magnesium314 mg
Phosphorus514 mg
Zinc3.5 mg
Copper1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate70 mcg
Choline63 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 6 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.
Johnnie Cake. Sift one quart of Indian meal into a pan ; make a hole in the middle and pour in a pint of warm water, adding one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.