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.