Early American Hot Bread

Name: Early American Hot Bread
Ingredients: 24 CUP CORN MEAL; 84 CUP WHEAT FLOUR; I EGG; 2) TEASPOONS BAKING POWDER; I CUP MILK; I TEASPOON SALT; 2 TABLESPOONS MAPLE SYRUP OR HONEY; 3 TABLESPOONS MELTED SHORTENING

From Cooking with wholegrains, 1947

This hot bread is grand provender for growing kids to thrive on.

Presented as published in 1947. 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

998Calories

17 gProtein

127 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories998 kcal

Protein17 g

Carbohydrates127 g

Fiber3.1 g

Sugars47 g

Total Fat48 g

Saturated Fat15 g

Monounsaturated Fat18 g

Polyunsaturated Fat12 g

Omega-30.8 g

Cholesterol29 mg

Sodium3373 mg

Potassium539 mg

Calcium839 mg

Iron4.8 mg

Magnesium61 mg

Phosphorus548 mg

Zinc2 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2.3 mcg

Vitamin C0.2 mg

Vitamin A82 mcg

Vitamin E2.8 mg

Vitamin K21 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.4 mg

Folate119 mcg

Choline54 mg

Caffeine0 mg

Water234 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 11. The excerpt below is the record exactly as published.

2 TABLESPOONS MAPLE SYRUP OR I TEASPOON BAKING POWDER HONEY 34 TEASPOON SALT 4 TABLESPOONS MELTED SHORTENING Beat the egg, add buttermilk, sweetening and shortening. Sift the Muffin Meal, measure, add soda, baking powder and salt and sift into the liquid. Mix up quickly, stirring only enough to dampen the meal. Cook on greased hot griddle until golden brown and serve with Vermont maple syrup or honey. Quick Breads, Steamed Breads & Doughnuts Countryman’s Corn Bread (With sour milk or buttermilk) I CUP CORN MEAL 34 TEASPOON SALT I CUP WHEAT FLOUR I CUP SOUR MILK OR BUTTERMILK I TEASPOON CREAM OF TARTAR 2 EGGS WELL BEATEN 14 TEASPOON SODA 3 TABLESPOONS MELTED SHORTEN- 2 TABLESPOONS BROWN SUGAR ING Beat the eggs. Add sour milk or buttermilk. Sift the wheat flour, measure, add all other dry ingredients and sift into the liquid. Add melted shortening, mix all together and beat for a second or two. Pour into a greased 8 x 8 inch pan, or a pan 1% inches deep and bake about 20 minutes at 425°. 28 QUICK BREADS, STEAMED BREADS & DOUGHNUTS 29 Corn Meal and Wheat Quick Bread 3¢ CUP CORN MEAL 84 TEASPOON SALT 24 CUP WHEAT FLOUR 4 TABLESPOONS BROWN SUGAR I TEASPOON CREAM OF TARTAR 4 TABLESPOONS SHORTENING 4 TEASPOON SODA I EGG BEATEN I CUP MILK Cut the shortening into the combined dry ingredients with a pastry cutter. Add the egg and milk beaten together. Give a few quick beats with the spoon, pour into greased 8 x 8 inch pan and bake at 425° about 20 minutes. Early American Hot Bread 24 CUP CORN MEAL 84 CUP WHEAT FLOUR I EGG _ 2) TEASPOONS BAKING POWDER I CUP MILK I TEASPOON SALT

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