vegetarianpescatariansoy-freefish-freeshellfish-free
Corn Bread
From The new home cook book, 1896
Serves 6
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
400Calories
11 gProtein
22 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein11 g
Carbohydrates22 g
Fiber11 g
Sugars9.5 g
Total Fat32 g
Saturated Fat4.8 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol67 mg
Sodium713 mg
Potassium378 mg
Calcium117 mg
Iron2.7 mg
Magnesium160 mg
Phosphorus296 mg
Zinc2 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A51 mcg
Vitamin E2.3 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate48 mcg
Choline94 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 115. The excerpt below is the record exactly as published.
One pint Indian meal, one pint sour milk or buttermilk, two eggs, whites and yolks beaten separately, whites put in last thing; two tablespoons sugar; one tablespoon melted butter, a little salt, half a teaspoon saleratus
Cook this with the app: pantry check, scaling, and the assistant.