vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Southern Corncake
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
465Calories
13 gProtein
81 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein13 g
Carbohydrates81 g
Fiber2.8 g
Sugars26 g
Total Fat9.3 g
Saturated Fat4.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol30 mg
Sodium2433 mg
Potassium477 mg
Calcium310 mg
Iron3.2 mg
Magnesium53 mg
Phosphorus323 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.8 mg
Folate151 mcg
Choline51 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 55. The excerpt below is the record exactly as published.
SOUTHERN CORNCAKE— Mixr'tW(fcup^:jQif wljlte corn^ meal, a rounding tablespoon of sugar and a level teaspoon of salt, then pour enough hot milk or milk and water to moisten the meal well, but not to make it of a soft consistency. Let stand until cool, then add three well beaten eggs
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