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Best Corn Bread
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 10
Presented as published in 1882. 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
588Calories
12 gProtein
124 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories588 kcal
Protein12 g
Carbohydrates124 g
Fiber4.9 g
Sugars2 g
Total Fat3.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.2 g
Cholesterol44 mg
Sodium768 mg
Potassium232 mg
Calcium18 mg
Iron2.5 mg
Magnesium46 mg
Phosphorus164 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A34 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate68 mcg
Choline11 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 69. The excerpt below is the record exactly as published.
BEST CORN BREAD. Corn meal 2 quarts. Bread sponge i pint. Water sufficient to wet the whole. Flour ^ pint. Salt I table-spoonful
Cook this with the app: pantry check, scaling, and the assistant.