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Indian Corn-flour Bread
From Cassell's dictionary of cookery, 1892
Serves 9
Sufficient for two loaves.
Presented as published in 1892. 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
745Calories
23 gProtein
157 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories745 kcal
Protein23 g
Carbohydrates157 g
Fiber0.6 g
Sugars0 g
Total Fat3.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.1 mg
Potassium294 mg
Calcium40 mg
Iron11 mg
Magnesium55 mg
Phosphorus231 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate371 mcg
Choline0.7 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 738. The excerpt below is the record exactly as published.
Indian Corn-flour Bread.— Take In- dian maize and fine wheaten flour in the pro- portions of two pounds of the former to four pounds of the latter. Mix in an earthen pan, ■sWth a little salt to flavour, and two table- spoonfuls of yeast stirred into half a pint of warm water
Cook this with the app: pantry check, scaling, and the assistant.