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Papar (Maize Cakes Spiced)
From Banquets of the nations, 1911
Serves 1
Enjoy as a snack or side dish.
Presented as published in 1911. 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
477Calories
14 gProtein
102 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein14 g
Carbohydrates102 g
Fiber2.7 g
Sugars0.1 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2377 mg
Potassium237 mg
Calcium82 mg
Iron7.8 mg
Magnesium47 mg
Phosphorus143 mg
Zinc1 mg
Copper0.3 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.2 mcg
Vitamin E0.3 mg
Vitamin K7.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate202 mcg
Choline1.4 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 146. The excerpt below is the record exactly as published.
Papar. (Maize Cakes Spiced.) Make a dough of finely ground maize flour and water ; season with a little cloves, cinnamon, black pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.