Cornflake Fancies

Cornflake Fancies on Plate

Even though I don’t often think about it, a wide range of commercially-produced foods were available a hundred years ago. Cornflakes was one of those products. According to Wikipedia, William Kellogg invented cornflakes in 1894 to serve to patients at the Battle Creek Sanitarium in Battle Creek, Michigan. They were first mass-marketed in 1906. And, soon thereafter, people began, not only eating them for breakfast, but also using them in recipes.

I came across a recipe for Cornflake Fancies in a 1921 church cookbook. The recipe is made by folding cornflakes and coconut flakes into beaten egg whites that have been sweetened with sugar, and then placing heaping teaspoonfuls of the mixture on a baking sheet. They are then baked until lightly browned The Cornflake Fancies were light and airy, and reminded me a little of Coconut Macaroons, but with a slight crunch from the cereal.

Here’s the original recipe:

Recipe for Cornflake Fancies
Source: Ladies’ Union Cook Book compiled by the Ladies of West Concord Union Church (Concord Junction, MA) (1921)

Here’s the recipe updated for modern cooks:

Cornflake Fancies

  • Servings: about 2 1/2 dozen
  • Difficulty: easy
  • Print

2 egg whites

1/2 cup sugar

1/3 teaspoon salt

2 cups cornflakes

1/2 cup flaked coconut

Preheat oven to 350° F. Put egg whites in bowl and beat until stiff. Gradually add the sugar and salt, while continuing to beat. Fold in the cornflakes and coconut. Drop heaping teaspoons of the mixture about 1-inch apart on a greased baking sheet. Bake until set and lightly browned (about 10 – 12 minutes). Remove from oven, and let sit for about two minutes, then remove from the baking sheet with a spatula. Let cool completely, then store in an airtight container.

35 thoughts on “Cornflake Fancies

    1. Until I came across this recipe in the old cookbook, I’d never heard of any cookies called “fancies” – but it sounds like in the UK the term “fancies” is commonly used (as well as the use of cornflakes in cookies). It continues to fascinate me which foods and food-related terms vary from country to country.

      1. TBH, fancies normally applies to nicely decorated sponge squares, but I didn’t really know what to call the cornflakey things, which are often the things that a small child will ‘cook’ at home.

      1. Mary E. Barber and Kellogg’s nearly century-long commitment to wellbeing

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        Kellogg is the food industry’s original wellbeing company and nearly a century ago, made a bold and innovative move to become one of the first food companies to hire a dietitian.

        In 1923, the company hired Registered Dietitian Mary E. Barber, to establish one of the industry’s first professional home economics departments. Barber developed recipes using Kellogg’s cereals, and began a company tradition of providing consumers with the latest information about diet and nutrition.

  1. These look great! We make a refreshing treat using heavy whipping cream sweeter with a little raw sugar ,diced peaches and corn flakes. Your recipe would make a nice treat along with tea or coffee.

  2. Cornflakes were the chosen cold cereal in our household growing up. I don’t remember my mother cooking with them though. My cousins always had wheaties and I thought they tasted so much better. Now I wouldn’t touch either one. LOL

  3. Sounds good! When I was a little girl, we traveled from Battle Creek Michigan to California on a train to visit my grandparents. I remember rumbling past a HUGE Kellogg cornflakes rooster billboard that seemed stories tall.

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