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Spider Corn Cake
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
821Calories
26 gProtein
144 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories821 kcal
Protein26 g
Carbohydrates144 g
Fiber4.6 g
Sugars26 g
Total Fat26 g
Saturated Fat6.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol247 mg
Sodium2281 mg
Potassium649 mg
Calcium862 mg
Iron4.9 mg
Magnesium84 mg
Phosphorus692 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A171 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.6 mg
Folate109 mcg
Choline201 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 15. The excerpt below is the record exactly as published.
Spider Corn Cake Mix one and a half cups corn meal, one-half cup flour, two tablespoons sugar, one teaspoon salt, four teaspoons baking powder; beat two eggs and add two cups milk; mix with the dry ingredients. Put two tablespoons butter
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