Corn Bread
From The Federation cook book, 1910
Presented as published in 1910. 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
701Calories
14 gProtein
160 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories701 kcal
Protein14 g
Carbohydrates160 g
Fiber0 g
Sugars62 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2837 mg
Potassium1381 mg
Calcium456 mg
Iron11 mg
Magnesium235 mg
Phosphorus258 mg
Zinc1.1 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.2 mg
Folate201 mcg
Choline11 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 9. The excerpt below is the record exactly as published.
Corn Bread 2 cups meal 1 cup flour 1 teaspoon baking powder 1 fourth cup molasses 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.