Oriental Corn Bread
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
160Calories
16 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories160 kcal
Protein16 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium156 mg
Potassium143 mg
Calcium70 mg
Iron1.8 mg
Magnesium17 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water575 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 7. The excerpt below is the record exactly as published.
ORIENTAL CORN BREAD. Bring one pint of water, salted to taste, to a boil. Stir enough meal into it slowly to make a thick mush. Take it off the fire and beat it hard with a spoon. After it has become somewhat cool, beat into it two or three yolks of eggs, adding a little oil or clarified butter to it. Beat the whites of eggs
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