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Every-Day Batter Bread
From Virginia Cookery-book, 1884
Serves 3
Good meal is essential to its perfection.
Presented as published in 1884. 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
630Calories
22 gProtein
98 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein22 g
Carbohydrates98 g
Fiber4.1 g
Sugars17 g
Total Fat19 g
Saturated Fat7.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol174 mg
Sodium956 mg
Potassium683 mg
Calcium423 mg
Iron1.7 mg
Magnesium76 mg
Phosphorus499 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A169 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate47 mcg
Choline165 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 16. The excerpt below is the record exactly as published.
EvERY-DAY Batter Bread. One pint of good com meal, sifted, two eggs, and one quart of milk, with about half an ounce or one ounce of butter and one full teaspoonf ul of salt
Cook this with the app: pantry check, scaling, and the assistant.