Corn Bread

Name: Corn Bread
Ingredients: ^/i c. cornmeal; 1 c. flour; 1 c. milk; ^ c. sugar; 1 egg; 3 tsp. baking powder; 2 tbsp. melted butter; 3^ tsp. salt

From Domestic science, principles and application, 1914

Basis for 2 girls, 3^ rule.

Presented as published in 1914. 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

1931Calories

41 gProtein

356 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1931 kcal

Protein41 g

Carbohydrates356 g

Fiber7.1 g

Sugars115 g

Total Fat40 g

Saturated Fat20 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol273 mg

Sodium2760 mg

Potassium873 mg

Calcium1148 mg

Iron17 mg

Magnesium131 mg

Phosphorus957 mg

Zinc3.8 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A342 mcg

Vitamin E1.5 mg

Vitamin K2 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)18 mg

Folate602 mcg

Choline211 mg

Caffeine0 mg

Water290 g

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 55. The excerpt below is the record exactly as published.

Corn Bread ^/i c. cornmeal 3^ tsp. salt 1 c. flour 1 c. milk ^ c. sugar 1 egg 3 tsp. baking powder 2 tbsp. melted butter

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