Pike Cake
From La cuisine creole, 1885
Considered an improvement by many to add cornmeal.
Presented as published in 1885. 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
667Calories
25 gProtein
106 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein25 g
Carbohydrates106 g
Fiber13 g
Sugars12 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium2497 mg
Potassium909 mg
Calcium368 mg
Iron5.7 mg
Magnesium244 mg
Phosphorus699 mg
Zinc3.9 mg
Copper0.7 mg
Manganese2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.1 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 56. The excerpt below is the record exactly as published.
pîke cake dîssolved in a little warm water ; add a heapîng teaspoonf ul of sait, and half a small teaspoonf ul of saler- atus. Hâve a pudding-stick, and gradually stir în enough buckwheat flour to make a nice batter ; beat it perf ectly smooth, then cover it and set it in a moderately warm place until morning. A large handf ul of cornmeal may be put with the flour, and it is by many persons con- sîdered an improvement. If the meal is added it will require an egg and a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.