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Richmond Corn Bread
From The Cook County cook book, 1912
Serves 1
Serve with fried fish or chicken.
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
858Calories
17 gProtein
119 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories858 kcal
Protein17 g
Carbohydrates119 g
Fiber5.7 g
Sugars2.5 g
Total Fat34 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol212 mg
Sodium11192 mg
Potassium279 mg
Calcium821 mg
Iron8.7 mg
Magnesium56 mg
Phosphorus533 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.2 mg
Folate325 mcg
Choline173 mg
Caffeine0 mg
Water55 g
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.
RICHMOND CORN BREAD.— Put 2 tablespoons of lard in a small, deep tin pan and place in a hot oven. Beat 1 ^^% thor- oughly in another dish; add y^ cup sweet milk or water, and then sift 1 cup white cornmeal, 1 scant tablespoon of baking powder and a little salt
Cook this with the app: pantry check, scaling, and the assistant.