Bolted Corn Meal Bread

Name: Bolted Corn Meal Bread
Ingredients: 2 cupsful of flour; 1 cupful of corn meal; 2 cupsful of milk; 2 teaspoonsful of cream of tartar; 1 teaspoonsful of baking soda; y2 cupful of sugar; J4 teaspoonful of salt

From Aunt Caroline's Dixieland recipes, 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

2203Calories

54 gProtein

447 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories2203 kcal

Protein54 g

Carbohydrates447 g

Fiber6.1 g

Sugars126 g

Total Fat22 g

Saturated Fat9.4 g

Monounsaturated Fat4 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol58 mg

Sodium2249 mg

Potassium2907 mg

Calcium654 mg

Iron16 mg

Magnesium176 mg

Phosphorus919 mg

Zinc4.9 mg

Copper0.5 mg

Manganese2.2 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A173 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)19 mg

Folate448 mcg

Choline100 mg

Caffeine0 mg

Water472 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 3. The excerpt below is the record exactly as published.

BOLTED CORN MEAL BREAD 2 cupsful of flour, 1 cupful of corn meal, (bolted is best) 2 cupsful of milk, 2 teaspoonsful of cream of tartar, 1 teaspoonsful of baking soda, y2 cupful of sugar, J4 teaspoonful of salt

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