Ryzon Virginia Corn Cakes

Name: Ryzon Virginia Corn Cakes
Ingredients: 2 eggs.; . ' ^ cupful {i)4 gills) milk.; J4 level tablespoonful sugar.; . J^ cupful (i^gills) canned corn.; I level tablespoonful Ryzon.; I level cupful (J4 pound) flour.; ^ level teaspoonful salt.

From Ryzon baking book, 1916

Sufficient for ten cakes.

Presented as published in 1916. 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

742Calories

32 gProtein

118 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories742 kcal

Protein32 g

Carbohydrates118 g

Fiber1.6 g

Sugars13 g

Total Fat16 g

Saturated Fat5.6 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol387 mg

Sodium942 mg

Potassium600 mg

Calcium233 mg

Iron9 mg

Magnesium71 mg

Phosphorus494 mg

Zinc3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3.2 mcg

Vitamin C1.5 mg

Vitamin A201 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)9.5 mg

Folate280 mcg

Choline330 mg

Caffeine0 mg

Water263 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 16. The excerpt below is the record exactly as published.

RYZON VIRGINIA CORN CAKES 2 eggs. . ' ^ cupful {i)4 gills) milk. J4 level tablespoonful sugar. . J^ cupful (i^gills) canned corn. I level tablespoonful Ryzon. I level cupful (J4 pound) flour. ^ level teaspoonful salt.

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