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Fine Corn Bread
From Cooking for profit, 1886
Serves 6
Perfect success depends on having the batter the proper consistency, like thick batter-cake mixture.
Presented as published in 1886. 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
261Calories
6 gProtein
42 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories261 kcal
Protein5.8 g
Carbohydrates42 g
Fiber2 g
Sugars0.9 g
Total Fat7.2 g
Saturated Fat2.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol66 mg
Sodium578 mg
Potassium98 mg
Calcium98 mg
Iron1 mg
Magnesium19 mg
Phosphorus117 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline56 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 184. The excerpt below is the record exactly as published.
fine corn bread take : 2 heaping cups corn meal. 1 or 2 ounces butter or larJ — size of -an egg. 2 eggs, salt. 2 teaspoons baking powder. •. Milk or water to mix
Cook this with the app: pantry check, scaling, and the assistant.