Corn Bread
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
1073Calories
34 gProtein
201 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1073 kcal
Protein34 g
Carbohydrates201 g
Fiber3.1 g
Sugars38 g
Total Fat16 g
Saturated Fat6.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol215 mg
Sodium2053 mg
Potassium721 mg
Calcium1398 mg
Iron11 mg
Magnesium98 mg
Phosphorus947 mg
Zinc3.1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A167 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.5 mg
Folate248 mcg
Choline197 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 3. The excerpt below is the record exactly as published.
CORN BREAD 4 tsp. Baking Powder 7 Tb. Melted Shortening 1 cC. Sifted Flour 1 Egg % C. Yellow Corn Meal 1C. Milk 1/8 ¢c. Sugar
Cook this with the app: pantry check, scaling, and the assistant.