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Raised Corn Cakes
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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
426Calories
11 gProtein
86 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein11 g
Carbohydrates86 g
Fiber4.9 g
Sugars1.7 g
Total Fat3.7 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol62 mg
Sodium33 mg
Potassium203 mg
Calcium14 mg
Iron1.6 mg
Magnesium38 mg
Phosphorus158 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate114 mcg
Choline59 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 286. The excerpt below is the record exactly as published.
Raised Com CakeSj scald a quart corn meal, cool with cold water 80 as not to scald the yeast, add two tablespoons yeast, one of flour and salt to taste. Let stand overnight, and in the morning add two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.