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Corn Bread

Name: Corn Bread
Yield: 8 servings
Ingredients: Two eggs; One and a-half cupful of milk; One large cupful of corn meal; One-half cupful of wheat flour; One and a-half table-spoonful of melted butter; Two tea-spoonfuls of baking powder; One-half tea-spoonful of salt

From The Pattern cook-book, 1890

Serves 8

The above quantities will make one medium-sized loaf.

Presented as published in 1890. 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

147Calories

4 gProtein

24 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories147 kcal

Protein3.7 g

Carbohydrates24 g

Fiber1 g

Sugars2.6 g

Total Fat4 g

Saturated Fat2.2 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol11 mg

Sodium283 mg

Potassium109 mg

Calcium124 mg

Iron0.7 mg

Magnesium14 mg

Phosphorus99 mg

Zinc0.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A34 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate19 mcg

Choline11 mg

Caffeine0 mg

Water44 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 153. The excerpt below is the record exactly as published.

CORN BREAD. Two eggs. One and a-half cupful of milk. One large cupful of corn meal. One-half cupful of wheat flour. One and a-half table-spoonful of melted butter. Two tea-spoonfuls of baking powder. One-half tea-spoonful of salt

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