Batter Bread, Mulatto Style
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
775Calories
17 gProtein
125 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein17 g
Carbohydrates125 g
Fiber6.1 g
Sugars2.7 g
Total Fat21 g
Saturated Fat7.2 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol199 mg
Sodium2415 mg
Potassium292 mg
Calcium34 mg
Iron2.6 mg
Magnesium56 mg
Phosphorus254 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate71 mcg
Choline167 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 36. The excerpt below is the record exactly as published.
Batter Bread, Mulatto Style 1 egg l/2 cup cold hominy 1 teaspoon salt Vz pint corn meal 1 tablespoon lard
Cook this with the app: pantry check, scaling, and the assistant.