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Rich Corn Cake

Name: Rich Corn Cake
Yield: 8 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 8

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

236Calories

3 gProtein

25 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories236 kcal

Protein3.2 g

Carbohydrates25 g

Fiber0.3 g

Sugars5.5 g

Total Fat14 g

Saturated Fat7.9 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol39 mg

Sodium305 mg

Potassium282 mg

Calcium39 mg

Iron1 mg

Magnesium9.8 mg

Phosphorus55 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A28 mcg

Vitamin E0.1 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate27 mcg

Choline3.6 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 8 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.