Corn Bread
From Durham cook book ..., 1921
Presented as published in 1921. 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
1780Calories
39 gProtein
113 gCarbs
130 gFat
Full nutrition (34 nutrients)
Calories1780 kcal
Protein39 g
Carbohydrates113 g
Fiber0 g
Sugars13 g
Total Fat130 g
Saturated Fat49 g
Monounsaturated Fat56 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol847 mg
Sodium3320 mg
Potassium448 mg
Calcium790 mg
Iron12 mg
Magnesium61 mg
Phosphorus1412 mg
Zinc3.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.8 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate295 mcg
Choline642 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 36. The excerpt below is the record exactly as published.
CORN BREAD. Sweet potatoes, corn meal, salt. Boil or bake several sweet potatoes. Peel while hot and run through colander, being sure there are no lumps left. Use about one-third as much meal as there are potatoes. Salt as for ordinary bread. Mix with spoon and if necessary, add a little water as the mixture must not be stiff. Put into a shallow pan and shape to the pan. Bake in a moderate oven until a good brown. This should be made overnight and eaten for breakfast. Very good. — Mrs. W, W. Shaw. CORN BREAD. Four eggs, one pint meal, one cup flour, one half cup lard, one teaspoonful salt, two teaspoonfuls Royal Baking Powder, enough milk to make a thick batter. Add one tablespoonful sugar
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