Corn Bread

Name: Corn Bread
Ingredients: 1 cup corn meal; 1 cup white flour; 14 teaspoon salt; 2 tablespoons sugar; 4 teaspoons Blue Ribbon baking powder; 1 egg; 1 cup milk (about); 1 tablespoon melted butter

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

1389Calories

31 gProtein

261 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1389 kcal

Protein31 g

Carbohydrates261 g

Fiber9.2 g

Sugars40 g

Total Fat23 g

Saturated Fat12 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol58 mg

Sodium2572 mg

Potassium783 mg

Calcium1377 mg

Iron10 mg

Magnesium116 mg

Phosphorus928 mg

Zinc3.4 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A187 mcg

Vitamin E1.1 mg

Vitamin K1.3 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)9.3 mg

Folate261 mcg

Choline72 mg

Caffeine0 mg

Water250 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 38. The excerpt below is the record exactly as published.

Corn Bread—1 cup corn meal, 1 cup white flour, 14 teaspoon salt, 2 tablespoons sugar, 4 teaspoons Blue Ribbon baking powder, 1 egg, 1 cup milk (about), 1 tablespoon melted butter

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