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Com Bread
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
832Calories
23 gProtein
157 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories832 kcal
Protein23 g
Carbohydrates157 g
Fiber7.5 g
Sugars7.2 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol196 mg
Sodium893 mg
Potassium464 mg
Calcium134 mg
Iron9.3 mg
Magnesium77 mg
Phosphorus372 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A106 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.7 mg
Folate426 mcg
Choline178 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 70. The excerpt below is the record exactly as published.
Com Bread. One quart of commeal, 1 kitchen spoon butter and lard mixed, 1 teacup milk, 1 teaspoon salt, 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.