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Chesterfield Corn Bread
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Presented as published in 1907. 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
706Calories
11 gProtein
126 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories706 kcal
Protein11 g
Carbohydrates126 g
Fiber6.1 g
Sugars2.5 g
Total Fat16 g
Saturated Fat5.7 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.8 g
Cholesterol13 mg
Sodium488 mg
Potassium226 mg
Calcium273 mg
Iron2.2 mg
Magnesium54 mg
Phosphorus253 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate47 mcg
Choline20 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 13. The excerpt below is the record exactly as published.
Chesterfield Corn Bread This is to the south what fried mush is to the north, but we think it more palatable and hygienic. To 1 cup corn meal add pinch salt and 1 scant teasp baking powder. Mix well, then stir in water enough to make a batter that can be poured out. Have a large pie pan with 1 tablesp lard
Cook this with the app: pantry check, scaling, and the assistant.