vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Thin Corn Cake
From Miss Parloa's kitchen companion, 1887
Serves 3
This cake is delicious despite its appearance.
Presented as published in 1887. 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
642Calories
20 gProtein
65 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein20 g
Carbohydrates65 g
Fiber24 g
Sugars5.7 g
Total Fat40 g
Saturated Fat3.6 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat24 g
Omega-30 g
Cholesterol72 mg
Sodium1363 mg
Potassium738 mg
Calcium366 mg
Iron21 mg
Magnesium330 mg
Phosphorus581 mg
Zinc3.9 mg
Copper1 mg
Manganese2.1 mg
Vitamin D0.3 mcg
Vitamin C0.5 mg
Vitamin A27 mcg
Vitamin E0.4 mg
Vitamin K3.5 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate141 mcg
Choline118 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 426. The excerpt below is the record exactly as published.
Thin Corn Cake. Put a heaping pint of Indian meal into a bowl, together with a teaspoonful of salt, a table-spoonful of sugar, and a table-spoonful of butter. Pour upon this mixture nearly a pint and a half of boiling water, and after a good beating, add a well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.