Corn Meal Bread

Name: Corn Meal Bread
Ingredients: % C. white flour; 3 t. baking powder; 1% C. com meal; 1/2 t. salt; 1 egg — well beaten; 1 C. milk; 2 T. fat

From A simple course in home economics for rural schools, 1916

Presented as published in 1916. 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

1326Calories

37 gProtein

250 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1326 kcal

Protein37 g

Carbohydrates250 g

Fiber11 g

Sugars16 g

Total Fat18 g

Saturated Fat6.8 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol215 mg

Sodium2759 mg

Potassium865 mg

Calcium1131 mg

Iron8.1 mg

Magnesium130 mg

Phosphorus937 mg

Zinc3.9 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A184 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1 mg

Niacin (B3)6.4 mg

Folate201 mcg

Choline217 mg

Caffeine0 mg

Water287 g

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 20. The excerpt below is the record exactly as published.

Corn Meal Bread Dry Ingredients: % C. white flour 3 t. baking powder 1% C. com meal 1/2 t. salt Mix and sift. Jjiquid Mixture : 1 egg — well beaten 1 C. milk Combine the above mixtures, add 2 T. fat

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