Corn Bread
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
1849Calories
43 gProtein
333 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories1849 kcal
Protein43 g
Carbohydrates333 g
Fiber6.1 g
Sugars109 g
Total Fat39 g
Saturated Fat18 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol447 mg
Sodium3488 mg
Potassium775 mg
Calcium794 mg
Iron12 mg
Magnesium116 mg
Phosphorus840 mg
Zinc3.9 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A216 mcg
Vitamin E1.3 mg
Vitamin K1.7 mcg
Vitamin B60.6 mg
Vitamin B121.5 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)10 mg
Folate295 mcg
Choline329 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 5. The excerpt below is the record exactly as published.
Corn Bread. I cup corn meal i cup flour % cup sugar 2 eggs yi cup milk I teaspoon salt J^ cup cream 2 teaspoons baking-powder
Cook this with the app: pantry check, scaling, and the assistant.