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Fine Corn Bread
From Cooking for profit, 1886
Serves 6
This recipe is a staple for breakfast.
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
Sodium577 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
Water19 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. We have all heard of gingerbread houses Happily for us all this little company of people contains no distressful hypo- chondriacs nor people with special aver- sions. Two harmless hot-water drinking lunatics, that's all. But some of them have intimated that it is essential to their happiness to have corn bread for break- fast constantly, and baked potatoes; or- ders which make those two dishes fixtures SAN J^RANCISCO HOTEL GAZETTE'S 4S on. the bill of fare from this time forth. For 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
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