Corn Bread
From Manual for army cooks, 1896
Can be eaten warm or cold.
Presented as published in 1896. 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
4647Calories
89 gProtein
997 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories4647 kcal
Protein89 g
Carbohydrates997 g
Fiber49 g
Sugars20 g
Total Fat22 g
Saturated Fat2.8 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat10 g
Cholesterol0 mg
Sodium4754 mg
Potassium1784 mg
Calcium41 mg
Iron14 mg
Magnesium402 mg
Phosphorus1243 mg
Zinc8.3 mg
Copper1 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate377 mcg
Choline108 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 72. The excerpt below is the record exactly as published.
CORN BREAD. Corn bread will often be found more desirable than wheat bread. It is much healthier for those MANUAL FOR ARMY COOKS. 161 engaged in muscular exercise, more easily digested, and more apt to be successfully j)repared. An excel- lent recipe is the following : Corn meal, two quarts ; salt, two teaspoonf uls ; mix rapidly with Ijoiling water
Cook this with the app: pantry check, scaling, and the assistant.