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Corn Bread

Name: Corn Bread
Yield: 2 servings
Ingredients: 1/2 Cups Yellow Corn Meal; 1/2 Cup White Corn Meal; 1/2 Cup Rice Flour; 1/2 Cup Barley Flour; 1/2 Cup Drippings; 2 Tablespoons Baking Powder; 1 Teaspoon Salt; 3 Tablespoons Sugar; 2 Eggs; Milk

From The bride's cook book, 1915

Serves 2

Presented as published in 1915. 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

988Calories

12 gProtein

109 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories988 kcal

Protein12 g

Carbohydrates109 g

Fiber5.7 g

Sugars25 g

Total Fat57 g

Saturated Fat17 g

Monounsaturated Fat23 g

Polyunsaturated Fat12 g

Omega-30 g

Cholesterol67 mg

Sodium2635 mg

Potassium384 mg

Calcium951 mg

Iron3 mg

Magnesium66 mg

Phosphorus559 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A44 mcg

Vitamin E1.6 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate17 mcg

Choline88 mg

Caffeine0 mg

Water122 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 19. The excerpt below is the record exactly as published.

CORN BREAD 1</2 Cups Yellow Corn Meal 1/2 Cup White Corn Meal '/a Cup Rice Flour •/2 Cup Barley Flour •/a Cup Drippings 2 Tablespoons Baking Powder 1 Teaspoon Salt 3 Tablespoons Sugar 2 Eggs, Milk

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