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Corn Bread without Eggs
From Cooking for profit, 1886
Serves 6
It is as light and soft and smooth-crusted as wheat bread.
Presented as published in 1886. 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
272Calories
4 gProtein
41 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories272 kcal
Protein3.9 g
Carbohydrates41 g
Fiber1.5 g
Sugars2.7 g
Total Fat9.8 g
Saturated Fat3.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.3 g
Cholesterol8.5 mg
Sodium197 mg
Potassium70 mg
Calcium3.3 mg
Iron1 mg
Magnesium15 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline7.8 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 192. The excerpt below is the record exactly as published.
Corn Bread without Eggs. It is as light and soft and smooth - crusted as wheat bread. ij^ cups corn meal. Y2 cup flour. I tablespoon sugar. >^ teaspoon soda ; same of salt. 4 tablespoons melted butter or lard. Sour milk or buttermilk enough to mix it up about as thin as batter cakes
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