Sweet Corn Griddle-cakes
From A Little Cook-Book for a Little Girl, 1905
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
988Calories
47 gProtein
110 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories988 kcal
Protein47 g
Carbohydrates110 g
Fiber0 g
Sugars12 g
Total Fat40 g
Saturated Fat18 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol802 mg
Sodium1547 mg
Potassium816 mg
Calcium440 mg
Iron11 mg
Magnesium87 mg
Phosphorus781 mg
Zinc4.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A490 mcg
Vitamin E2.5 mg
Vitamin K1.5 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)8.9 mg
Folate295 mcg
Choline634 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 12. The excerpt below is the record exactly as published.
Sweet Corn Griddle-cakes These ought to be made of fresh sweet corn, but you can make them in winter out of canned grated corn, or canned corn rubbed through a colander. 1 quart grated corn. 1 cup of flour. 1 cup of milk. 1 tablespoonful melted butter. FOR A LITTLE GIRL 49 4 eggs. Yo teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.