Corn Bread

Name: Corn Bread
Ingredients: 1 pint of milk; 2 eggs; 1/4 teaspoon of soda; 1 teaspoon of baking powder; 2 tablespoons of flour; 3 cups of corn meal; a lump of lard the size of a walnut

From Burlington ladies cook book & 25 secrets of success, 1901

Recipe contributed by Mrs. J. L. Harc'y.

Presented as published in 1901. 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

2238Calories

64 gProtein

411 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories2238 kcal

Protein64 g

Carbohydrates411 g

Fiber18 g

Sugars31 g

Total Fat34 g

Saturated Fat13 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol430 mg

Sodium831 mg

Potassium1560 mg

Calcium933 mg

Iron8.3 mg

Magnesium226 mg

Phosphorus1271 mg

Zinc6.6 mg

Copper0.5 mg

Manganese1 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A368 mcg

Vitamin E1.9 mg

Vitamin K0.3 mcg

Vitamin B61.3 mg

Vitamin B123.5 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)6.4 mg

Folate213 mcg

Choline421 mg

Caffeine0 mg

Water560 g

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 2. The excerpt below is the record exactly as published.

2 eggs, >4 teaspoon of soda, I f n all teaspoon of baking powder, 2 tablespoons of flcuri 3tal khpocnsof iuj £r, a little salt to taste, then mix stiff with corn meal, put a lump of lard the size of a walnut

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