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Southern Corn Bread

Name: Southern Corn Bread
Ingredients: one and three-fourths cups of white corn-meal; one-half teaspoon of soda; one-half teaspoon of salt; one egg; one cup of buttermilk; two tablespoons of melted butter

From The home science cook book, 1902

Presented as published in 1902. 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

1432Calories

34 gProtein

230 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories1432 kcal

Protein34 g

Carbohydrates230 g

Fiber11 g

Sugars17 g

Total Fat39 g

Saturated Fat20 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol271 mg

Sodium1516 mg

Potassium795 mg

Calcium324 mg

Iron13 mg

Magnesium119 mg

Phosphorus585 mg

Zinc3.4 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A379 mcg

Vitamin E1.6 mg

Vitamin K2.8 mcg

Vitamin B60.7 mg

Vitamin B121.6 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.7 mg

Niacin (B3)14 mg

Folate611 mcg

Choline211 mg

Caffeine0 mg

Water287 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 18. The excerpt below is the record exactly as published.

Southern Corn Bread. Mix one and three-fourths cups of white corn-meal, one-half teaspoon of soda, one-half teaspoon of salt, one egg, one cup of buttermilk, and two tablespoons of melted butter

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