Corn Bread
From The practical cookbook, 1917
Presented as published in 1917. 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
588Calories
11 gProtein
132 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories588 kcal
Protein11 g
Carbohydrates132 g
Fiber9.1 g
Sugars33 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium605 mg
Potassium907 mg
Calcium100 mg
Iron4.1 mg
Magnesium157 mg
Phosphorus205 mg
Zinc1.7 mg
Copper0.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A8.6 mcg
Vitamin E0.8 mg
Vitamin K3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate41 mcg
Choline23 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 57. The excerpt below is the record exactly as published.
Corn Bread ^ c. com meal 2 tb. molasses ij c. rye meal J tsp. salt 2 c. scalded milk J yeast cake Bread flour
Cook this with the app: pantry check, scaling, and the assistant.