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Corn Bread
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
691Calories
20 gProtein
129 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein20 g
Carbohydrates129 g
Fiber4.6 g
Sugars12 g
Total Fat13 g
Saturated Fat3.9 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol119 mg
Sodium921 mg
Potassium474 mg
Calcium342 mg
Iron3.7 mg
Magnesium68 mg
Phosphorus403 mg
Zinc2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A102 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate97 mcg
Choline111 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 98. The excerpt below is the record exactly as published.
CORN BREAD 11/2 cups com meal 1 heaping teaspoon baking powder 1/2 cup floiu- 1/2 tablespoon butter 1/2 tablespoon sugar II4 cups milk V2 teaspoon salt 1 egg
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