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Corn Bread
From The home cook book, 1905
Serves 4
If the oven is too hot, the bread will crack on top. Leave the bread in the oven about ten minutes longer after it is browned.
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
602Calories
19 gProtein
99 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein19 g
Carbohydrates99 g
Fiber4.2 g
Sugars15 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol124 mg
Sodium882 mg
Potassium518 mg
Calcium298 mg
Iron5.2 mg
Magnesium62 mg
Phosphorus364 mg
Zinc2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A155 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.6 mg
Folate250 mcg
Choline119 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 129. The excerpt below is the record exactly as published.
CORN BREAD Mix into one pint and a half of cornmeal one teaspoon of salt, one teaspoon of sugar, and two eggs not beaten. Beat the batter hard to lighten the eggs. Add not quite two pints of buttermilk, one small teaspoon of butter, one small teaspoon of lard, melted ; and, last, one even teaspoon of soda
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