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Corn Batter Bread
From The complete cook book, 1900
Serves 1
Some use yeast powder or soda with this batter, but that is a matter of taste.
Presented as published in 1900. 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
822Calories
42 gProtein
96 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories822 kcal
Protein42 g
Carbohydrates96 g
Fiber2.3 g
Sugars13 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol773 mg
Sodium382 mg
Potassium789 mg
Calcium422 mg
Iron6.8 mg
Magnesium84 mg
Phosphorus751 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A404 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)4.2 mg
Folate187 mcg
Choline636 mg
Caffeine0 mg
Water378 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 93. The excerpt below is the record exactly as published.
CORN BATTER BREAD. Take six spoonfuls of flour, and six of corn meal; add a little salt, sift them together; make a batter with four eggs, and a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.