Corn Bread
From Science of food & cookery, 1921
Success in making this bread will depend largely on having the water boiling hot.
Presented as published in 1921. 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
1912Calories
46 gProtein
383 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1912 kcal
Protein46 g
Carbohydrates383 g
Fiber17 g
Sugars44 g
Total Fat20 g
Saturated Fat4.4 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol373 mg
Sodium6405 mg
Potassium775 mg
Calcium399 mg
Iron38 mg
Magnesium150 mg
Phosphorus618 mg
Zinc4.1 mg
Copper0.4 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0.2 mg
Vitamin A686 mcg
Vitamin E4.5 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B121 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)13 mg
Folate308 mcg
Choline341 mg
Caffeine0 mg
Water553 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 65. The excerpt below is the record exactly as published.
CORN BREAD 2 cups corn meal 4 tablespoons vegetable fat 3 tablespoons flour 2 cups boiling water Scant 2 teaspoons salt A little cold water to thin to 3 tablespoons sugar right consistency 2 eggs separated
Cook this with the app: pantry check, scaling, and the assistant.