Royal Corn Bread

Name: Royal Corn Bread
Ingredients: One pint cornmeal; i pint boiling water; i pint boiling milk; 6 eggs (beaten separately); i teaspoon salt

From The way to the heart, 1905

Presented as published in 1905. 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

1847Calories

66 gProtein

307 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories1847 kcal

Protein66 g

Carbohydrates307 g

Fiber16 g

Sugars6.2 g

Total Fat36 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat9 g

Omega-30.1 g

Cholesterol1116 mg

Sodium3853 mg

Potassium952 mg

Calcium481 mg

Iron50 mg

Magnesium157 mg

Phosphorus946 mg

Zinc6.2 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.5 mg

Vitamin K0.9 mcg

Vitamin B61.2 mg

Vitamin B122.7 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)3.1 mg

Niacin (B3)22 mg

Folate872 mcg

Choline919 mg

Caffeine0 mg

Water645 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 7. The excerpt below is the record exactly as published.

Royal Corn Bread. One pint cornmeal, i pint boiling water, i pint boiling milk, 6 eggs (beaten separately), i teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.