Corn Bread
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
2183Calories
42 gProtein
347 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories2183 kcal
Protein42 g
Carbohydrates347 g
Fiber12 g
Sugars5.2 g
Total Fat67 g
Saturated Fat24 g
Monounsaturated Fat28 g
Polyunsaturated Fat9.6 g
Omega-30 g
Cholesterol238 mg
Sodium95 mg
Potassium685 mg
Calcium61 mg
Iron11 mg
Magnesium140 mg
Phosphorus545 mg
Zinc3.7 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate318 mcg
Choline201 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 13. The excerpt below is the record exactly as published.
CORN BREAD. PONE. Four tablespoons corn meal, two cups flour, one cup milk, two teaspoons baking powder, two tablespoons butter, two eggs a little salt and sugar, bake. Mrs. Clara Norton. CORNj BREAD. Two cups corn meal, one cup flour, four table8p(x)ns melted lard, salt and sugar to taste, one egg, one teaspoon soda, buttermilk to make a soft batter
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