Nut Corn Cakes

Name: Nut Corn Cakes
Ingredients: 1/2 cups corn meal; 1 cup boiling water; 1 cup peanut meal; 1 tablespoonful sugar; 2 eggs; 1/2 teaspoonful salt

From Healthful cookery, 1904

Presented as published in 1904. 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

1114Calories

41 gProtein

185 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1114 kcal

Protein41 g

Carbohydrates185 g

Fiber12 g

Sugars44 g

Total Fat23 g

Saturated Fat9.8 g

Monounsaturated Fat7 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol380 mg

Sodium2151 mg

Potassium656 mg

Calcium1001 mg

Iron24 mg

Magnesium347 mg

Phosphorus1105 mg

Zinc8.8 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D8.4 mcg

Vitamin C114 mg

Vitamin A1281 mcg

Vitamin E8.3 mg

Vitamin K153 mcg

Vitamin B62.9 mg

Vitamin B1210 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)3.1 mg

Niacin (B3)30 mg

Folate643 mcg

Choline355 mg

Caffeine0 mg

Water290 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 12. The excerpt below is the record exactly as published.

Nut Corn Cakes. — \/2 cups corn meal, i cup boiling water, I cup peanut meal, I tablespoonful sugar, 2 eggs, l/2 teaspoonful salt

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