Corn Bread

Name: Corn Bread
Ingredients: 2 large tablespoonfuls of corn meal; 2 large tablespoonfuls of flour; 2 teaspoons of baking powder sifted altogether; 1 egg, beat light; add pinch of salt; 2 teaspoonful of sugar; 1 cup sweet milk; 1-3 cup of cream instead of butter

From The Federation cook book, 1910

Submitted by Mrs. Eula B. Roberts, Hanford, CA.

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

391Calories

12 gProtein

43 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories391 kcal

Protein12 g

Carbohydrates43 g

Fiber0.8 g

Sugars8.9 g

Total Fat19 g

Saturated Fat10 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol227 mg

Sodium1052 mg

Potassium240 mg

Calcium637 mg

Iron3 mg

Magnesium27 mg

Phosphorus409 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A82 mcg

Vitamin E0.5 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.4 mg

Folate54 mcg

Choline149 mg

Caffeine0 mg

Water99 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 large tablespoonfuls of corn meal 2 large tablespoonfuls of flour 2 teaspoons of baking powder sifted altogether 1 egg, beat light, add pinch of salt 2 teaspoonful of sugar Butter size of small egg (melted) 1 cup sweet milk If sour cream is obtainable, use 1-3 cup of cream in- stead of butt

Cook this with the app: pantry check, scaling, and the assistant.