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Soft Corn Bread
From The home cook book, 1905
Serves 2
Serve immediately in irregular pieces to avoid collapsing.
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
432Calories
21 gProtein
50 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein21 g
Carbohydrates50 g
Fiber1.9 g
Sugars13 g
Total Fat16 g
Saturated Fat7 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol308 mg
Sodium786 mg
Potassium538 mg
Calcium344 mg
Iron3.4 mg
Magnesium53 mg
Phosphorus442 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.7 mg
Folate136 mcg
Choline268 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 130. The excerpt below is the record exactly as published.
SOFT CORN BREAD Heat two cups of milk in a double-boiler, and when hot stir in slowly two-thirds of a cup of cornmeal. The heat of the milk will expand the meal and you will have a mush. Take from the stove and add half a teaspoon of salt and the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.