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Pumpkin Corn Bread
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
838Calories
15 gProtein
164 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories838 kcal
Protein15 g
Carbohydrates164 g
Fiber9.3 g
Sugars9.5 g
Total Fat13 g
Saturated Fat4 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.6 g
Cholesterol8.6 mg
Sodium794 mg
Potassium653 mg
Calcium33 mg
Iron9.3 mg
Magnesium77 mg
Phosphorus240 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C7.7 mg
Vitamin A470 mcg
Vitamin E1.6 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate417 mcg
Choline31 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 51. The excerpt below is the record exactly as published.
1 pt. of cornmeal, 1 pt. of graham flour, 1 pt. sour milk, y^, cup mo- lasses, 1 tablespoon melted butter, 2 teaspoons soda. Steam 3 hrs.; bake 20 minutes. — Mrs. Joseph Dunlop, Bartlett, 111. PUMPKIN CORN BREAD.— Mix well together 1 qt. of corn- meal, sifted, 1 pt. of cooked pumpkin, 2 tablespoons of lard, 2 tea- spoons of brown sugar, 1 teaspoon of salt
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