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Virginia Corn Bread
From Original White House Cookbook, 1887
Serves 3
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
429Calories
19 gProtein
49 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein19 g
Carbohydrates49 g
Fiber0 g
Sugars16 g
Total Fat18 g
Saturated Fat7.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol220 mg
Sodium1256 mg
Potassium492 mg
Calcium510 mg
Iron3.6 mg
Magnesium47 mg
Phosphorus455 mg
Zinc2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.1 mg
Folate90 mcg
Choline193 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 157. The excerpt below is the record exactly as published.
VIRGINIA CORN BREAD. Three cups of white corn meal, one cup of flour, one tablespoonful of sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking powder, one tablespoonful of lard, three cups of milk and three eggs
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