vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Corn Bread
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
756Calories
23 gProtein
150 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein23 g
Carbohydrates150 g
Fiber19 g
Sugars1.4 g
Total Fat7.3 g
Saturated Fat1.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol93 mg
Sodium2534 mg
Potassium627 mg
Calcium93 mg
Iron8.7 mg
Magnesium121 mg
Phosphorus435 mg
Zinc3.9 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate344 mcg
Choline86 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 14. The excerpt below is the record exactly as published.
CORN BREAD V/2 Cups Barley Flour 1 Cup Corn Meal 1 Yeast Cake Ys Cup Boiling Water 1 Egg 2 Tablespoons Syrup 2 Teaspoons Salt Directions: Pour the boiling water over the corn meal and allow to cool. Add yeast cake, broken and dissolved, in a few tablespoons of lukewarm water. Then add the egg slightly beaten, the syrup and the salt. Beat well. Put in a greased bread pan, and when double its bulk bake in a moderate oven — ^^15 min- utes. OAT BREAD 1 Cup Rolled Oats 2 Cups Barley Flour
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