pescatariannut-freeegg-freesoy-freefish-free
Prawn Corn Bread
From Buckeye cookery, 1892
Serves 2
If preferred, one heaping tablespoon of sugar may be added.
Presented as published in 1892. 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
995Calories
15 gProtein
148 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories995 kcal
Protein15 g
Carbohydrates148 g
Fiber6.1 g
Sugars23 g
Total Fat37 g
Saturated Fat5.5 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat21 g
Cholesterol0 mg
Sodium3208 mg
Potassium311 mg
Calcium20 mg
Iron2.1 mg
Magnesium55 mg
Phosphorus172 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A44 mcg
Vitamin E6.2 mg
Vitamin K8.5 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate62 mcg
Choline52 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 15. The excerpt below is the record exactly as published.
Prawn Corn BREAD. - One well-heaped pint corn meal, one pint sour or buttermilk, one | 2 ge, one tea-spoon soda, one of salt
Cook this with the app: pantry check, scaling, and the assistant.