Corn Meal Yeast Bread
From War cook book, 1918
The corn meal must be scalded to avoid a grainy bread.
Presented as published in 1918. 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
1438Calories
40 gProtein
305 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1438 kcal
Protein40 g
Carbohydrates305 g
Fiber3.1 g
Sugars1.3 g
Total Fat6 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium4690 mg
Potassium539 mg
Calcium104 mg
Iron19 mg
Magnesium117 mg
Phosphorus416 mg
Zinc2.8 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)22 mg
Folate525 mcg
Choline6.8 mg
Caffeine0 mg
Water513 g
As published
This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 3. The excerpt below is the record exactly as published.
CORN MEAL YEAST BREAD (1 loaf) l'j4 cups milk and water or water (10 ounces) 1 tablespoon fat (^^ ounce). 2 teaspoons salt (^ ounce). 2-3 cup corn meal (3 1-3 ounces). 2^ cups flour (9 1-3 ounces). y2 cake compressed yeast {}i ounce). % cup warm water
Cook this with the app: pantry check, scaling, and the assistant.