Corn Bread

Name: Corn Bread
Ingredients: 2% cups lard or bacon drippings; 15 eggs; 1 quart milk; 1144 cups sugar; 8 cups flour; 4 cups corn meal; 3 teaspoons salt; 12 heaping teaspoons baking powder

From Quaker recipes, 1954

Presented as published in 1954. 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

12651Calories

186 gProtein

1634 gCarbs

599 gFat

Full nutrition (34 nutrients)

Calories12651 kcal

Protein186 g

Carbohydrates1634 g

Fiber25 g

Sugars358 g

Total Fat599 g

Saturated Fat232 g

Monounsaturated Fat253 g

Polyunsaturated Fat67 g

Omega-30.1 g

Cholesterol634 mg

Sodium13896 mg

Potassium3736 mg

Calcium4546 mg

Iron69 mg

Magnesium600 mg

Phosphorus3855 mg

Zinc16 mg

Copper2.1 mg

Manganese8.7 mg

Vitamin D23 mcg

Vitamin C0 mg

Vitamin A381 mcg

Vitamin E4.5 mg

Vitamin K0 mcg

Vitamin B62.4 mg

Vitamin B125.3 mcg

Thiamin (B1)11 mg

Riboflavin (B2)6.1 mg

Niacin (B3)75 mg

Folate1793 mcg

Choline457 mg

Caffeine0 mg

Water1030 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 62. The excerpt below is the record exactly as published.

CORN BREAD 2% cups lard or bacon 15 eggs drippings 1 quart milk 1144 cups sugar 8 cups flour 4 cups corn meal 3 teaspoons salt 12 heaping teaspoons baking powder

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