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Southern Corn Cakes
From Superior cook book, 1905
Serves 4
Presented as published in 1905. 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
233Calories
6 gProtein
41 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein5.9 g
Carbohydrates41 g
Fiber1.4 g
Sugars0.6 g
Total Fat4.8 g
Saturated Fat2.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol54 mg
Sodium139 mg
Potassium91 mg
Calcium77 mg
Iron2.8 mg
Magnesium18 mg
Phosphorus102 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate106 mcg
Choline40 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 49. The excerpt below is the record exactly as published.
Southern Corn Cakes. One cup of white cornmeal, lo cup of Dousman's Best Patent flour, 1 cup of sweet milk, salt, 1 egg, 1 heaping teaspoon of baking powder, 1 tablespoon of melted butter
Cook this with the app: pantry check, scaling, and the assistant.