Cornmeal Bread
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1418Calories
28 gProtein
305 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1418 kcal
Protein28 g
Carbohydrates305 g
Fiber16 g
Sugars5.1 g
Total Fat7.4 g
Saturated Fat1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.3 g
Cholesterol0 mg
Sodium5765 mg
Potassium539 mg
Calcium338 mg
Iron44 mg
Magnesium126 mg
Phosphorus352 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)22 mg
Folate731 mcg
Choline37 mg
Caffeine0 mg
Water653 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 2. The excerpt below is the record exactly as published.
CORNMEAL BREAD. 1 pt. boiling water. 1 pt. scalded milk. 2 tsp. salt. 1 yeast cake. 2 c. cornmeal. 1 ce. lukewarm water. Bread flour
Cook this with the app: pantry check, scaling, and the assistant.