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Kentucky Corn Bread
From Twentieth century home cook book, 1905
Serves 3
A traditional Southern dish.
Presented as published in 1905. 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
691Calories
18 gProtein
123 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein18 g
Carbohydrates123 g
Fiber5.6 g
Sugars10 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol90 mg
Sodium983 mg
Potassium448 mg
Calcium202 mg
Iron6.6 mg
Magnesium65 mg
Phosphorus315 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A134 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.3 mg
Folate318 mcg
Choline86 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 8. The excerpt below is the record exactly as published.
Kentucky Corn Bread.— To one and a half pints of corn-meal, use a pint of buttermilk, one egg, a small teaspoonful of soda, one of salt, and one tablespoonful of lard or butter
Cook this with the app: pantry check, scaling, and the assistant.