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:
Here’s the recipe updated for modern cooks:
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”
We never used them in baking, but corn flakes were a preferred topping for casseroles: at least, for a while.
I can also remember when crushed cornflakes were a popular coating for chicken pieces.
That’s right! I forgot that we did that, too.
Clever idea. Thanks.
It’s nice to hear that you enjoyed this post.
My mother made peanutbutter cornflake cookies we loved. I have never found the same recipe though.
I don’t think that I’ve ever seen a recipe for peanut butter cornflake cookies, but I’m going to watch for it.
I do have a memory of eating cookies made of cereal, but can’t remember what kind of cereal.
There are the ubiquitous rice krispie treats – though they aren’t exactly a cookie.
These seem a nice change from the eternal cornflakes in chocolate fancies.
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.
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.
I understand now. It makes sense to use the term “fancies” to describe the simple treats that a small child makes.
Looks like a fun and easy recipe!
Exactly – It is a nice fun and easy recipe.
I can imagine employees of Kellogg’s constantly dreaming up new recipes to use the cereal. This one looks simple and yummy.
I wonder if they had test kitchens with home economists to test the recipe ideas.
That sounds like a fun question to research. I will see if I can find out.
Mary E. Barber and Kellogg’s nearly century-long commitment to wellbeing
AddThis Sharing Buttons
Share to Facebook
Share to TwitterShare to LinkedInShare to Pinterest
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.
Wow, thanks for researching this. It fascinating that Kellogg’s had one of the first professional home economics departments.
I thought that would delight you as it did me.
This does sound light and tasty.
They make a nice little snack.
This is a wonderful recipe! I bet I can make this one as gluten-free using gluten-free corn flakes!
Yes, I also think this would work well with gluten-free corn flakes.
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.
mmm. . . your peach dessert sounds wonderful.
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
Cornflakes seem “old-fashioned” to me, too – though I’ve been enjoying eating the remainder of the box that I purchased to make this recipe.
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.
What a fun memory!
It is, Sheryl. That was the first time I had ever been on a train.
Cookies made with cereal. What’s not to love!
Just add milk!