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Virginia Ash Cake
From Kentucky receipt book, 1903
Serves 2
This bread is considered excellent for dyspeptics with an acid stomach.
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
46Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein0.9 g
Carbohydrates9.9 g
Fiber0.5 g
Sugars0.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1181 mg
Potassium18 mg
Calcium1.1 mg
Iron0.6 mg
Magnesium4 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate26 mcg
Choline1.1 mg
Caffeine0 mg
Water1.4 g
Estimated from matched ingredients across 2 servings.
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.
Virginia Ash Cake. Moisten cornmeal with cold water to make a soft dough, add salt
Cook this with the app: pantry check, scaling, and the assistant.