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Batter Bread
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
85Calories
5 gProtein
6 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein5 g
Carbohydrates5.7 g
Fiber0 g
Sugars5.9 g
Total Fat5.3 g
Saturated Fat2.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium253 mg
Potassium194 mg
Calcium155 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus140 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate3.9 mcg
Choline46 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 72. The excerpt below is the record exactly as published.
Batter Bread. — Beat very light one or two eggs, pour into them one and one-half pints fresh milk; add slowly one pint meal, beating all the time ; add half teaspoon salt and one tea- spoon of melted lard or melted butter size of an eg
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