Corn Bread
From The Stag Cook Book: Written for Men by Men, 1922
Do not scald the cornmeal.
Presented as published in 1922. 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
3013Calories
87 gProtein
578 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories3013 kcal
Protein87 g
Carbohydrates578 g
Fiber17 g
Sugars43 g
Total Fat36 g
Saturated Fat13 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol430 mg
Sodium4577 mg
Potassium1829 mg
Calcium1761 mg
Iron37 mg
Magnesium280 mg
Phosphorus1778 mg
Zinc8 mg
Copper0.8 mg
Manganese2.7 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.8 mg
Vitamin K0.3 mcg
Vitamin B61.4 mg
Vitamin B123.5 mcg
Thiamin (B1)5.1 mg
Riboflavin (B2)3.9 mg
Niacin (B3)39 mg
Folate1353 mcg
Choline418 mg
Caffeine0 mg
Water580 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 30. The excerpt below is the record exactly as published.
CORN BREAD When •! was young and sometimes went camping my favorite dish was com bread. In those days, we always began proceedings by building a mud oven. Now I believe portable ovens are convenient and cheap. In any event, following is my recipe : 2 cups of flour 3 cups of commeal 4 heaping teaspoonsful of baking powder 2 eggs well beaten I teaspoonful of salt I tablespoonful of granulated sugar 1 generous pint of milk 2 tablespoonsful of melted crisco or lard
Cook this with the app: pantry check, scaling, and the assistant.