Corn Bread
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Very nourishing.
Presented as published in 1904. 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
752Calories
25 gProtein
126 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories752 kcal
Protein25 g
Carbohydrates126 g
Fiber5.6 g
Sugars14 g
Total Fat15 g
Saturated Fat6.4 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol215 mg
Sodium174 mg
Potassium639 mg
Calcium332 mg
Iron7.2 mg
Magnesium81 mg
Phosphorus488 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.5 mg
Folate325 mcg
Choline203 mg
Caffeine0 mg
Water269 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 59. The excerpt below is the record exactly as published.
corn bread is made with a cupful of commeal, two cupfuls of cold boiled rice, one cupful of milk, one egg
Cook this with the app: pantry check, scaling, and the assistant.