Never-Fail Batter Bread

Name: Never-Fail Batter Bread
Ingredients: One pint of sifted corn meal; one pint of boiling water; one pint of sweet milk; one rounding tablespoon of lard; two rounding teaspoons of salt; two or three eggs

From Trinity cook book, 1925

Presented as published in 1925. 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

1778Calories

42 gProtein

326 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1778 kcal

Protein42 g

Carbohydrates326 g

Fiber17 g

Sugars5.9 g

Total Fat31 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.9 g

Omega-30 g

Cholesterol385 mg

Sodium5904 mg

Potassium713 mg

Calcium371 mg

Iron37 mg

Magnesium141 mg

Phosphorus575 mg

Zinc3.8 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A195 mcg

Vitamin E1.6 mg

Vitamin K0.3 mcg

Vitamin B60.9 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)11 mg

Folate269 mcg

Choline340 mg

Caffeine0 mg

Water496 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 13. The excerpt below is the record exactly as published.

NEVER-FAIL BATTER BREAD One pint of sifted corn meal, one pint of boiling water, one pint of sweet milk, one rounding tablespoon of lard, two rounding teaspoons of salt, two or three eggs

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