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Corn Bread

Name: Corn Bread
Yield: 12 servings
Ingredients: Two cups flour; 1 cup corn meal; $ cup brown sugar; | egg; 2 tablespoons butter; 15 cups sweet milk; 3 teaspoons baking powder

From Royal Victoria cook book, 1900

Serves 12

Recipe by Mrs. Mooptre.

Presented as published in 1900. 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

166Calories

4 gProtein

36 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories166 kcal

Protein3.7 g

Carbohydrates36 g

Fiber0.5 g

Sugars9.1 g

Total Fat2.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol21 mg

Sodium128 mg

Potassium66 mg

Calcium80 mg

Iron1.6 mg

Magnesium11 mg

Phosphorus69 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A8.1 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate39 mcg

Choline14 mg

Caffeine0 mg

Water7.3 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 43. The excerpt below is the record exactly as published.

CORN BREAD.—Two cups flour, 1 cup corn meal, $ cup brown sugar, | egg, 2 tablespoons butter, 15 cups sweet milk, 3 teaspoons baking powder

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