Richmond Corn Cakes

Name: Richmond Corn Cakes
Ingredients: 1 cup crushed canned corn; ~1/2 cup milk; 2 teaspoons sugar; 2 eggs, well beaten; ~1/2 cup flour; 1 tablespoon baking powder; pinch of salt

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

No method was recorded for this recipe.

Nutrition per serving

485Calories

23 gProtein

67 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories485 kcal

Protein23 g

Carbohydrates67 g

Fiber0 g

Sugars15 g

Total Fat14 g

Saturated Fat5.4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol387 mg

Sodium1600 mg

Potassium409 mg

Calcium1000 mg

Iron6.7 mg

Magnesium47 mg

Phosphorus680 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.4 mg

Folate147 mcg

Choline316 mg

Caffeine0 mg

Water190 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 33. The excerpt below is the record exactly as published.

Richmond Corn Cakes 1 cup crushed canned corn ~y<2 cup milk 2 teaspoons sugar 2 eggs, well beaten % cup flour 1 tablespoon baking powder pinch of salt

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