Light Corn Bread

Name: Light Corn Bread
Ingredients: 3 level cups yellow corn meal; 1 level cup flour; 8 level teaspoons Blue Ribbon baking powder; 1 level tablespoon sugar; 1 level teaspoon salt; 1 cup lard; cold water to make stiff batter

From Blue Ribbon and Pure Gold cook book, 1905

If no oven, form into small cakes and cook in a frying pan.

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

4232Calories

47 gProtein

493 gCarbs

228 gFat

Full nutrition (33 nutrients)

Calories4232 kcal

Protein47 g

Carbohydrates493 g

Fiber18 g

Sugars20 g

Total Fat228 g

Saturated Fat86 g

Monounsaturated Fat100 g

Polyunsaturated Fat28 g

Cholesterol207 mg

Sodium6149 mg

Potassium847 mg

Calcium2140 mg

Iron16 mg

Magnesium199 mg

Phosphorus1379 mg

Zinc4.3 mg

Copper0.6 mg

Manganese1.8 mg

Vitamin D5.4 mcg

Vitamin C0 mg

Vitamin A52 mcg

Vitamin E1.9 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)13 mg

Folate342 mcg

Choline149 mg

Caffeine0 mg

Water540 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 81. The excerpt below is the record exactly as published.

Light Corn Bread—3 level cups yellow corn meal, 1 level cup flour, 8 level teaspoons Blue Ribbon baking powder, 1 level tablespoon sugar, 1 level teaspoon salt, 1 cup lard, cold water to make stiff batter

Cook this with the app: pantry check, scaling, and the assistant.