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Light Corn Bread
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
The batter will puff up when light.
Presented as published in 1907. 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
106Calories
2 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein1.7 g
Carbohydrates25 g
Fiber0 g
Sugars13 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium888 mg
Potassium23 mg
Calcium14 mg
Iron0.9 mg
Magnesium7.8 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 12. The excerpt below is the record exactly as published.
Light Corn Bread Add 1 tablesp sait to 1 qt water, bring to a boil and then stir in enough corn meal to make a medium thick mush. Let boil up once and remove from the fire, stir in 2 qts cold water, and thicken with corn meal until stiff. Cover and set in a warm place to rise. When it is light it will puff up, and the batter will crack open and seem thinner. Stir in i/^ cup sugar and 1 cup flour
Cook this with the app: pantry check, scaling, and the assistant.