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Corn Bread
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Presented as published in 1882. 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
427Calories
7 gProtein
100 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein6.8 g
Carbohydrates100 g
Fiber0 g
Sugars50 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium707 mg
Potassium88 mg
Calcium404 mg
Iron4.3 mg
Magnesium19 mg
Phosphorus213 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 102. The excerpt below is the record exactly as published.
CORN BREAD. Two cups sour milk, i cup flour, half cup sugar, 3 tea-spoons baking powder, a little salt
Cook this with the app: pantry check, scaling, and the assistant.