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Thin Corn Cakes
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
833Calories
20 gProtein
166 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories833 kcal
Protein20 g
Carbohydrates166 g
Fiber17 g
Sugars6.8 g
Total Fat21 g
Saturated Fat1.8 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol31 mg
Sodium1396 mg
Potassium563 mg
Calcium238 mg
Iron28 mg
Magnesium176 mg
Phosphorus377 mg
Zinc4.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.5 mg
Folate145 mcg
Choline9.2 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 71. The excerpt below is the record exactly as published.
Thin Com Cakes. One cup of yellow cornmeal, 1 tablespoon butter, 14 teaspoon salt, 1^ cups boiling water, 1 teaspoon sugar
Cook this with the app: pantry check, scaling, and the assistant.