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Corn Bread

Name: Corn Bread
Yield: 1 servings
Ingredients: Three-fourths c cornmeal; ^ c flour; ^/^ t salt; }i t soda; I T sugar; i beaten egg; i c thick sour milk

From Lessons in cooking through preparation of meals, 1912

Serves 1

See page 134 if necessary.

Presented as published in 1912. 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

1040Calories

28 gProtein

199 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories1040 kcal

Protein28 g

Carbohydrates199 g

Fiber5 g

Sugars65 g

Total Fat14 g

Saturated Fat5.9 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol213 mg

Sodium1517 mg

Potassium854 mg

Calcium366 mg

Iron9.9 mg

Magnesium96 mg

Phosphorus581 mg

Zinc3 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D3.4 mcg

Vitamin C0 mg

Vitamin A124 mcg

Vitamin E0.8 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)9.9 mg

Folate362 mcg

Choline198 mg

Caffeine4.9 mg

Water232 g

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 144. The excerpt below is the record exactly as published.

Corn Bread Three-fourths c cornmeal, ^ c flour, ^/^ t salt, }i t soda, I T sugar, i beaten egg, i c thick sour milk

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