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Corn Bread
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
764Calories
22 gProtein
142 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories764 kcal
Protein22 g
Carbohydrates142 g
Fiber4.6 g
Sugars33 g
Total Fat22 g
Saturated Fat4.2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol232 mg
Sodium1179 mg
Potassium461 mg
Calcium456 mg
Iron5.4 mg
Magnesium63 mg
Phosphorus467 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A128 mcg
Vitamin E0.9 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.7 mg
Folate154 mcg
Choline182 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 140. The excerpt below is the record exactly as published.
CORN BREAD. Mrs. Elgin M. McBumey. One-quarter cup of sugar, two large tablespoonfuld of butter, two eggs, one-half teaspoonful of salt, two teaspoonfuls of baking powder. Cream butter, eggs and sugar together. Add one coffee cup of yellow meal and one coffee cup of wheat flour, sifted; and one cup of milk
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