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Corn Bread
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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
85Calories
3 gProtein
15 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein2.6 g
Carbohydrates15 g
Fiber0.6 g
Sugars3.4 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol50 mg
Sodium195 mg
Potassium39 mg
Calcium106 mg
Iron0.6 mg
Magnesium6.7 mg
Phosphorus76 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline38 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 115. The excerpt below is the record exactly as published.
two eggs, whites and yolks together; pour the milk into the eggs, then thicken with about nine table- spoons of sifted corn meal. Put the pan on the stove with a piece of lard the size of an egg; when melted pour it in the batter; this lard by stirriag it will grease the pan to bake in ; add a teaspoon of salt. VALIJABLE RECIPES. 289 COEN BEEAD. Mrs. J. S, Gano, and Mrs. O. F. Avery. One pint Indian meal, one pint sour milk or buttermilk, two eggs, whites and yolks beaten separately, whites put in last thing; two tablespoons sugar; one tablespoon melted butter, a little salt, half a teaspoon saleratus. COEK BEEAD. Mrs. Wm. H. Low. Two tablespoons of sugar, one tablespoon butter, two eggs ; stir all together, add one cup of sweet milk, three teaspoons of baking powder, and three-fourths of a cup corn meal ; flour to make it quite stiff
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