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RICH CORN CAKE

Name: RICH CORN CAKE
Yield: 6 servings
Ingredients: 34 cup corn meal; 3 tablespoons sugar; 1 cup flour; 1 egg, well beaten; 1 teaspoon soda; 2 tablespoons melted butter; 2 teaspoons cream of tartar; 1 cup sour heavy cream; 1 teaspoon salt; 44 cup milk

From Boston Cooking-School cook book, 1896

Serves 6

Presented as published in 1896. 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

319Calories

5 gProtein

31 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories319 kcal

Protein5.3 g

Carbohydrates31 g

Fiber0.3 g

Sugars7.4 g

Total Fat19 g

Saturated Fat11 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol83 mg

Sodium419 mg

Potassium387 mg

Calcium59 mg

Iron1.5 mg

Magnesium14 mg

Phosphorus89 mg

Zinc0.5 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A51 mcg

Vitamin E0.2 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate39 mcg

Choline30 mg

Caffeine0 mg

Water50 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 41. The excerpt below is the record exactly as published.

RICH CORN CAKE 34 cup corn meal 3 tablespoons sugar 1 cup flour 1 egg, well beaten 1 teaspoon soda 2 tablespoons melted butter 2 teaspoons cream of tartar 1 cup sour heavy cream 1 teaspoon salt 44 cup milk

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