Corn Bread
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Use cold water in summer and hot water in winter.
Presented as published in 1902. 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
6973Calories
134 gProtein
1497 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories6973 kcal
Protein134 g
Carbohydrates1497 g
Fiber73 g
Sugars30 g
Total Fat33 g
Saturated Fat4.1 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat16 g
Cholesterol0 mg
Sodium7602 mg
Potassium2678 mg
Calcium322 mg
Iron21 mg
Magnesium604 mg
Phosphorus1962 mg
Zinc12 mg
Copper1.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A207 mcg
Vitamin E2.3 mg
Vitamin K0 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)19 mg
Folate565 mcg
Choline162 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 57. The excerpt below is the record exactly as published.
CORN BREAD. Sift three quarts of corn meal, add a tablespooofnl of salt, one teaspoonful baking powder
Cook this with the app: pantry check, scaling, and the assistant.