vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
White Corn Cake
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
682Calories
20 gProtein
129 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein20 g
Carbohydrates129 g
Fiber2.4 g
Sugars40 g
Total Fat25 g
Saturated Fat3.7 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol241 mg
Sodium1524 mg
Potassium393 mg
Calcium524 mg
Iron7.1 mg
Magnesium54 mg
Phosphorus457 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.7 mg
Folate233 mcg
Choline171 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 240. The excerpt below is the record exactly as published.
White Corn Cake. One-quarter cup of butter, one-half cup of sugar, one and one-third cups of milk, whites of three eggs, one and a quarter cups of white cornmeal, one and a quarter cups of flour, four teaspoonfuls of baking powder, one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.