Corn Bread

Name: Corn Bread
Ingredients: one quart of milk; three eggs; two cups of Indian meal; three cups of flour; one teaspoonful of soda; two of cream of tartar; lard half the size of an egg; one leyel teaspoon of salt

From Catherine Owen's new cook book .., 1885

Presented as published in 1885. 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

3483Calories

136 gProtein

412 gCarbs

152 gFat

Full nutrition (34 nutrients)

Calories3483 kcal

Protein136 g

Carbohydrates412 g

Fiber66 g

Sugars51 g

Total Fat152 g

Saturated Fat32 g

Monounsaturated Fat30 g

Polyunsaturated Fat73 g

Omega-30.2 g

Cholesterol675 mg

Sodium3001 mg

Potassium5743 mg

Calcium1969 mg

Iron38 mg

Magnesium1175 mg

Phosphorus3229 mg

Zinc19 mg

Copper3.6 mg

Manganese8.9 mg

Vitamin D12 mcg

Vitamin C1.4 mg

Vitamin A552 mcg

Vitamin E2.8 mg

Vitamin K11 mcg

Vitamin B62.2 mg

Vitamin B126.6 mcg

Thiamin (B1)8.1 mg

Riboflavin (B2)4.1 mg

Niacin (B3)34 mg

Folate881 mcg

Choline803 mg

Caffeine0 mg

Water1027 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 65. The excerpt below is the record exactly as published.

One quart of milk, three eggs, two cups of Indian meal, three cups of flour, one teaspoonful of soda, two of cream of tartar, lard half the size of an ^gg^ one leyel teaspoon of salt

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