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Suggest a better descriptionCream shortening and sugar. Add eggs beaten, milk. Sift corn meal, flour together with baking powder and salt. Bake about 20 minutes. Note: Temperature not give, assume a moderate 350 - 400 F. oven. Source: Mrs. J. L. Powell, Robertsville Grange, Stark County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of Ohio State Grange Home Economics Committee. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
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Serving Size: 1 Serving (1277g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3820 | ||
Calories from Fat: 855 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95g | 127 % | |
Saturated Fat 31.1g | 156 % | |
Monounsaturated Fat 37.1g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 2134.1mg | 657 % | |
Sodium 1439.4mg | 50 % | |
Potassium 1739.3mg | 46 % | |
Total Carbohydrate 637.9g | 188 % | |
Dietary Fiber 25.4g | 101 % | |
Sugars, other 612.5g | ||
Protein 108.8g | 155 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3820
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