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Old Fashioned Sweet Corn Bread
From The Twin-city housewife, 1920
Serves 8
Presented as published in 1920. 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
232Calories
7 gProtein
44 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein6.6 g
Carbohydrates44 g
Fiber2.1 g
Sugars5.5 g
Total Fat3.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol71 mg
Sodium322 mg
Potassium108 mg
Calcium14 mg
Iron1.3 mg
Magnesium18 mg
Phosphorus95 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A34 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate65 mcg
Choline60 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 2. The excerpt below is the record exactly as published.
Old Fashioned Sweet Corn Bread Beat the yolks of three eggs with three tablespoonsful of sugar. Beat whites separately. Stir in one pint of sweet milk and a tea- spoon (heaping) of butter. Add one pint of corn meal, one-third pint of wheat flour, three level teaspoons of yeast powder, and one teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.