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Steamed Corn Bread
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
859Calories
19 gProtein
177 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories859 kcal
Protein19 g
Carbohydrates177 g
Fiber2.8 g
Sugars73 g
Total Fat8.8 g
Saturated Fat4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol24 mg
Sodium1281 mg
Potassium1702 mg
Calcium435 mg
Iron11 mg
Magnesium265 mg
Phosphorus370 mg
Zinc2 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B121.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.8 mg
Folate251 mcg
Choline53 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 55. The excerpt below is the record exactly as published.
STEAMED CORN BREAD-— Sift together one cup .coijn-.. meal and flour and a level teaspoon of salt. Put one level tea- spoon soda in one tablespoon of water, add to one-half cup of. molasses and stir into the meal with one and two-thirds milk
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