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Southern Hoe Cake
From The complete cook book, 1900
Serves 1
Must not burn; grease griddle with salt pork.
Presented as published in 1900. 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
843Calories
16 gProtein
175 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories843 kcal
Protein16 g
Carbohydrates175 g
Fiber9.3 g
Sugars12 g
Total Fat7.8 g
Saturated Fat1.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol0 mg
Sodium1758 mg
Potassium326 mg
Calcium175 mg
Iron17 mg
Magnesium72 mg
Phosphorus208 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate113 mcg
Choline24 mg
Caffeine1.5 mg
Water200 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 97. The excerpt below is the record exactly as published.
SOUTHERN HOE CAKE. One cup of corn meal, sifted; one-half teaspoonful of salt, and scald it with boiling water, stirring all the time. It should be just thick enough not to run when you put it on the griddle. Hoe cake cannot be cooked too long, but it must not burn, and the griddle must be greased with salt pork. Put it on in a large round cake one inch thick
Cook this with the app: pantry check, scaling, and the assistant.