Corn Bread

Name: Corn Bread
Ingredients: 1 c. corn meal; c. sugar; 1 c. flour; 1 egg; 3| ts. baking powder; 1 c. milk; £ ts. salt; 2 tb. melted butter

From A textbook of domestic science for high schools, 1913

Presented as published in 1913. 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

1774Calories

33 gProtein

337 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1774 kcal

Protein33 g

Carbohydrates337 g

Fiber6.2 g

Sugars115 g

Total Fat35 g

Saturated Fat18 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol87 mg

Sodium2922 mg

Potassium771 mg

Calcium1249 mg

Iron11 mg

Magnesium118 mg

Phosphorus883 mg

Zinc3 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A279 mcg

Vitamin E0.9 mg

Vitamin K1.9 mcg

Vitamin B60.5 mg

Vitamin B121.4 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1 mg

Niacin (B3)10 mg

Folate249 mcg

Choline62 mg

Caffeine0 mg

Water250 g

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 55. The excerpt below is the record exactly as published.

Corn Bread 1 c. corn meal \ c. sugar 1 c. flour 1 egg 3| ts. baking powder 1 c. milk £ ts. salt 2 tb. melted butter

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