Corn Bread
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Baking powder is not necessary if butter or oil is creamed with the flour.
Presented as published in 1909. 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
1657Calories
37 gProtein
279 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories1657 kcal
Protein37 g
Carbohydrates279 g
Fiber11 g
Sugars53 g
Total Fat43 g
Saturated Fat23 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol117 mg
Sodium3482 mg
Potassium1150 mg
Calcium1138 mg
Iron14 mg
Magnesium153 mg
Phosphorus979 mg
Zinc4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A342 mcg
Vitamin E1.2 mg
Vitamin K1.9 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.8 mg
Niacin (B3)15 mg
Folate604 mcg
Choline117 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 11. The excerpt below is the record exactly as published.
CORN BREAD. Two cups of white cornmeal, two tablespoonfuls of sugar, one teaspoonful of salt, two tablespoonfuls of oil or butter, two teaspoonfuls of baking powder. (If you cream the butter or oil with the flour thoroly, then add 22 sugar and salt, the baking powder will not be necessary.) Now add quickly two well-beaten eggs and two cupfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.