Aunt Elinor's Corn Bread

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

Nutrition per serving

1380Calories

23 gProtein

261 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories1380 kcal

Protein23 g

Carbohydrates261 g

Fiber2.8 g

Sugars107 g

Total Fat29 g

Saturated Fat16 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol72 mg

Sodium1459 mg

Potassium465 mg

Calcium314 mg

Iron11 mg

Magnesium73 mg

Phosphorus385 mg

Zinc1.9 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A223 mcg

Vitamin E0.8 mg

Vitamin K1.9 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1 mg

Niacin (B3)12 mg

Folate352 mcg

Choline33 mg

Caffeine0 mg

Water132 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

Cook this with the app: pantry check, scaling, and the assistant.