vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Raised Corn Bread
From The Cook County cook book, 1912
Serves 4
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
597Calories
27 gProtein
91 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein27 g
Carbohydrates91 g
Fiber8.2 g
Sugars41 g
Total Fat15 g
Saturated Fat6.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol120 mg
Sodium3987 mg
Potassium690 mg
Calcium411 mg
Iron4.2 mg
Magnesium67 mg
Phosphorus488 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D3.7 mcg
Vitamin C1.7 mg
Vitamin A161 mcg
Vitamin E0.6 mg
Vitamin K28 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.6 mg
Niacin (B3)12 mg
Folate544 mcg
Choline124 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 4 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.
RAISED CORN BREAD.— To a qt. of buttermilk add 54 cup of yeast; set in a warm place over night. In the morning add 1 pt. of dry bread crumbs, Yt. cup of sugar, 2 eggs, 1 teaspoon of soda, salt and cornmeal enough to make a moderately stiff batter
Cook this with the app: pantry check, scaling, and the assistant.