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Rye and Corn Bread
From Original White House Cookbook, 1887
Serves 16
Can use Graham instead of rye.
Presented as published in 1887. 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
495Calories
18 gProtein
53 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories495 kcal
Protein18 g
Carbohydrates53 g
Fiber19 g
Sugars8.7 g
Total Fat27 g
Saturated Fat2.3 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat17 g
Cholesterol0 mg
Sodium319 mg
Potassium771 mg
Calcium183 mg
Iron5.9 mg
Magnesium274 mg
Phosphorus482 mg
Zinc3.6 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.8 mg
Folate320 mcg
Choline52 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 156. The excerpt below is the record exactly as published.
RYE AND CORN BREAD. One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring over it just enough boiling water to merely wet it, but not enough to make it into a batter, stirring constantly with a spoon), one-half cup of molasses, two teaspoonfuls salt, one teacup yeast
Cook this with the app: pantry check, scaling, and the assistant.