Corn Bread

Name: Corn Bread
Ingredients: One egg; 2 cups cornmeal; 1 cup flour; 2 tblspns. melted butter; 1 tspn. salt; 2 tspns. Rumford baking powder; 2 tblspns. sugar; 1 pt. sweet milk

From The Memorial Hall cook book, 1919

Recipe by Mrs. Addie Erwin.

Presented as published in 1919. 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

1893Calories

41 gProtein

354 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1893 kcal

Protein41 g

Carbohydrates354 g

Fiber11 g

Sugars30 g

Total Fat34 g

Saturated Fat16 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol244 mg

Sodium3371 mg

Potassium659 mg

Calcium590 mg

Iron22 mg

Magnesium135 mg

Phosphorus721 mg

Zinc3.5 mg

Copper0.5 mg

Manganese1.5 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A264 mcg

Vitamin E1.5 mg

Vitamin K2 mcg

Vitamin B60.7 mg

Vitamin B120.5 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)23 mg

Folate828 mcg

Choline177 mg

Caffeine0 mg

Water88 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 48. The excerpt below is the record exactly as published.

Corn Bread One egg, 2 cups cornmeal, 1 cup flour, 2 tblspns. melted butter, 1 tspn. salt, 2 tspns. Rumford baking powder, 2 tblspns. sugar, 1 pt. sweet milk

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