Johnny Cake
From The housekeeper's companion, 1883
Serve hot, split open and butter freely; they are eaten with fried pork.
Presented as published in 1883. 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
2324Calories
45 gProtein
499 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories2324 kcal
Protein45 g
Carbohydrates499 g
Fiber24 g
Sugars10 g
Total Fat11 g
Saturated Fat1.4 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat5.2 g
Cholesterol0 mg
Sodium2377 mg
Potassium892 mg
Calcium20 mg
Iron6.9 mg
Magnesium201 mg
Phosphorus622 mg
Zinc4.2 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.3 mg
Folate188 mcg
Choline54 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 130. The excerpt below is the record exactly as published.
Johnny Cake. — Put a quart of fresh corn meal into a basin, add a heaping teaspoonful of salt, stir into it boiling water until it is all moistened, then with your hands make it in cakes half an inch thick, and bake them on a hot griddle rubbed over with a bit of pork fat or beef suet
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