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Kentucky Corn Dodgers
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
113Calories
2 gProtein
24 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein2.2 g
Carbohydrates24 g
Fiber1.2 g
Sugars0.5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium585 mg
Potassium43 mg
Calcium1.3 mg
Iron1.3 mg
Magnesium9.8 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate64 mcg
Choline2.6 mg
Caffeine0 mg
Water3.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 139. The excerpt below is the record exactly as published.
KENTUCKY CORN DODQERS. Mrs. E. M. Johnson, Mix a teaspoonful of salt with a cupful of white corn-meal. Scald it with just enough boiling water to dampen it; then add enough cold milk to enable you to mold it
Cook this with the app: pantry check, scaling, and the assistant.