Corn Bread

Name: Corn Bread
Ingredients: 1 1/4 pints Indian Corn Meal; 1/4 pint Flour; 1 tablespoon Sugar; 1 teaspoon Salt; 2 heaping teaspoons Crescent Baking Powder; 1 tablespoon Butter or Lard; 1 1/2 pints Milk; 2 Eggs

From Crescent cook book, 1920

Presented as published in 1920. 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

986Calories

43 gProtein

98 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories986 kcal

Protein43 g

Carbohydrates98 g

Fiber0 g

Sugars48 g

Total Fat47 g

Saturated Fat22 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol473 mg

Sodium3695 mg

Potassium1322 mg

Calcium1490 mg

Iron6.3 mg

Magnesium118 mg

Phosphorus1198 mg

Zinc4.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A394 mcg

Vitamin E1.5 mg

Vitamin K0.3 mcg

Vitamin B60.7 mg

Vitamin B124.8 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.7 mg

Niacin (B3)5.1 mg

Folate147 mcg

Choline431 mg

Caffeine0 mg

Water727 g

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 4. The excerpt below is the record exactly as published.

CORN BREAD 114 pints Indian Corn Meal 14 -pint Flour 1 tablespoon Sugar 1 teaspoon Salt 2 heaping teaspoons Crescent Baking Powder 1 tablespoon Butter or Lard 1% pints Milk 2 Eggs

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