Corn Bread

Name: Corn Bread
Ingredients: one and one-half cups of sifted flour; one-half cup of yellow corn meal; three tablespoons of granulated sugar; one teaspoon of salt; two teaspoons of baking powder; two well-beaten eggs; one cup milk; one tablespoon of melted butter

From Cookery for little girls, 1910

Presented as published in 1910. 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

1371Calories

34 gProtein

259 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1371 kcal

Protein34 g

Carbohydrates259 g

Fiber3.1 g

Sugars51 g

Total Fat23 g

Saturated Fat12 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol58 mg

Sodium3377 mg

Potassium739 mg

Calcium865 mg

Iron12 mg

Magnesium107 mg

Phosphorus725 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A179 mcg

Vitamin E0.5 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)14 mg

Folate325 mcg

Choline53 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 2. The excerpt below is the record exactly as published.

CORN BREAD Corn bread, too, is easy ror any child to make. Have her mix one and one-half cups of sifted flour, one-half cup of yellow corn meal, three ta- blespoons of granulated sugar, one teaspoon of salt and two teaspoons of baking powder. Add two well-beaten eggs, one cup milk, and one table- spoon of melted butter

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