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Best Corn Bread
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 12
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
490Calories
10 gProtein
104 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein10 g
Carbohydrates104 g
Fiber4.1 g
Sugars1.7 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1 g
Cholesterol37 mg
Sodium641 mg
Potassium194 mg
Calcium16 mg
Iron2.1 mg
Magnesium39 mg
Phosphorus137 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate57 mcg
Choline9 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 12 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-spoonfu
Cook this with the app: pantry check, scaling, and the assistant.