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Corn Bread
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
752Calories
25 gProtein
133 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories752 kcal
Protein25 g
Carbohydrates133 g
Fiber3.1 g
Sugars23 g
Total Fat18 g
Saturated Fat5.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol224 mg
Sodium5468 mg
Potassium543 mg
Calcium532 mg
Iron5.8 mg
Magnesium71 mg
Phosphorus527 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A147 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.2 mg
Folate147 mcg
Choline186 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 145. The excerpt below is the record exactly as published.
Corn Bread. Mix 1 ciqjful yellow Indian meal, do. flour, 2 heaped teasi^oon- fuls baking powder, do. salt, and 1 do. sugar. Rub in 1 level table- spoonful of butter; add the beaten yolks of 2 eggs, Ij cupfuls milk;
Cook this with the app: pantry check, scaling, and the assistant.