Americanside
Sweet Corn Bread
From Statesmen's dishes; and how to cook them, 1890
Rub the top with butter before serving.
Presented as published in 1890. 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
2646Calories
73 gProtein
314 gCarbs
133 gFat
Full nutrition (33 nutrients)
Calories2646 kcal
Protein73 g
Carbohydrates314 g
Fiber66 g
Sugars151 g
Total Fat133 g
Saturated Fat23 g
Monounsaturated Fat28 g
Polyunsaturated Fat71 g
Cholesterol67 mg
Sodium2981 mg
Potassium5198 mg
Calcium1537 mg
Iron29 mg
Magnesium1424 mg
Phosphorus2142 mg
Zinc14 mg
Copper4.1 mg
Manganese9.5 mg
Vitamin D6.7 mcg
Vitamin C1.4 mg
Vitamin A229 mcg
Vitamin E1.2 mg
Vitamin K12 mcg
Vitamin B62.5 mg
Vitamin B122.2 mcg
Thiamin (B1)5.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)18 mg
Folate434 mcg
Choline289 mg
Caffeine0 mg
Water494 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 13. The excerpt below is the record exactly as published.
SWEET CORN BREAD. BY MRS. ALBERT O. THOMPSON. (Wife of Representative from Ohio.) jjWO cups Indian meal, two cups " loppered n | or buttermilk, one cup flour, one-half cup K New Orleans molasses, one tablespoonful lard, one teaspoonful salt, one teaspoonful soda
Cook this with the app: pantry check, scaling, and the assistant.