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Johnny Cake
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. 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
293Calories
8 gProtein
60 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein7.8 g
Carbohydrates60 g
Fiber1.5 g
Sugars4.5 g
Total Fat5.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol54 mg
Sodium433 mg
Potassium192 mg
Calcium91 mg
Iron2.8 mg
Magnesium35 mg
Phosphorus124 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate68 mcg
Choline41 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 77. The excerpt below is the record exactly as published.
Johnny Cake — One pint of flour, 1 pint of corn meal (yellow is best), 1 pint of sweet milk, 2 large tablespoonfuls of molasses, a teaspoonful of salt, 2 well-beaten eggs, and 2 tablespoonfuls of melted butter. Beat thoroughly, and when ready to bake add two heaping teaspoonfuls of baking-powder
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