Corn Bread (New Orleans)

Name: Corn Bread (New Orleans)
Ingredients: 114 pints Indian cornmeal; 14 pint flour; 1 tablespoon sugar; 1 teaspoon salt; 2 heaping teaspoons baking powder; 1 tablespoon butter or lard; 114, pints milk; 2 eggs

From The Carbon County cook book, 1926

Recipe by Mrs. Susie Alldredge.

Presented as published in 1926. 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

766Calories

31 gProtein

81 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories766 kcal

Protein31 g

Carbohydrates81 g

Fiber0 g

Sugars30 g

Total Fat36 g

Saturated Fat15 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol429 mg

Sodium3556 mg

Potassium774 mg

Calcium1041 mg

Iron6.3 mg

Magnesium75 mg

Phosphorus829 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D5.8 mcg

Vitamin C0 mg

Vitamin A277 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)4.7 mg

Folate147 mcg

Choline366 mg

Caffeine0 mg

Water405 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 2. The excerpt below is the record exactly as published.

Corn Bread (New Orleans). 114 pints Indian cornmeal, 14 pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 heaping teaspoons baking powder, 1 tablespoon butter or lard, 114, pints milk, 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.