Aunt Elinor's Corn Bread

Name: Aunt Elinor's Corn Bread
Ingredients: 1 cup flour; 2 tablespoons melted butter; 1 1/2 cup cornmeal; 1 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup milk; 2 eggs

From The Aunts' Cook Book, 1922

Presented as published in 1922. 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

No method was recorded for this recipe.

Nutrition per serving

1672Calories

46 gProtein

277 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1672 kcal

Protein46 g

Carbohydrates277 g

Fiber8.5 g

Sugars9.7 g

Total Fat41 g

Saturated Fat19 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.6 g

Omega-30.1 g

Cholesterol444 mg

Sodium2081 mg

Potassium807 mg

Calcium635 mg

Iron19 mg

Magnesium132 mg

Phosphorus823 mg

Zinc4.2 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A383 mcg

Vitamin E2 mg

Vitamin K2.2 mcg

Vitamin B60.7 mg

Vitamin B121.6 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2 mg

Niacin (B3)19 mg

Folate701 mcg

Choline339 mg

Caffeine0 mg

Water225 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 3. The excerpt below is the record exactly as published.

Aunt Elinor's Corn Bread 1 cup flour 2 tablespoons melted butter 5^ cup cornmeal 13^ teaspoon baking powder y^ cup sugar }/2 teaspoon salt ^ cup milk 2 eggs

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