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St. Louis Perfect Corn Cakes
From The home cook book, 1905
Serves 4
Use a tin saucepan for lightness.
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
708Calories
16 gProtein
145 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein16 g
Carbohydrates145 g
Fiber6.9 g
Sugars8.9 g
Total Fat6.2 g
Saturated Fat2.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol9.1 mg
Sodium1119 mg
Potassium407 mg
Calcium237 mg
Iron19 mg
Magnesium72 mg
Phosphorus231 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate331 mcg
Choline27 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 135. The excerpt below is the record exactly as published.
ST. LOUIS PERFECT CORN CAKES Mix into one pint and a half of cornmeal one teaspoon of salt. Scald it with one pint and a half of boiling water. Add one tablespoon of molasses and two eggs not beaten. Beat hard together to lighten the eggs. Add to this half a pint of but- termilk, one even teaspoon of soda dissolved in cold water, and half a pint of white flour in which is mixed half a teaspoon of baking powder. Last, put in one dessertspoon of melted but- ter
Cook this with the app: pantry check, scaling, and the assistant.