Egg or Spoon Bread

Name: Egg or Spoon Bread
Ingredients: 3 eggs beaten separately; Ye tsp. soda; 2 cups buttermilk; % tsp. baking puwder; % cup corn meal; Pinch of salt

From Carolina cookery from Quaker kitchens, 1924

May use sweet milk and baking powder in place of buttermilk and soda.

Presented as published in 1924. 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

808Calories

40 gProtein

88 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories808 kcal

Protein40 g

Carbohydrates88 g

Fiber3.1 g

Sugars26 g

Total Fat32 g

Saturated Fat14 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol612 mg

Sodium965 mg

Potassium977 mg

Calcium777 mg

Iron3.9 mg

Magnesium92 mg

Phosphorus838 mg

Zinc4.3 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D9.3 mcg

Vitamin C0 mg

Vitamin A478 mcg

Vitamin E2 mg

Vitamin K1.9 mcg

Vitamin B60.6 mg

Vitamin B123.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1.3 mg

Folate118 mcg

Choline519 mg

Caffeine0 mg

Water552 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.

EGG OR SPOON BREAD 3 eggs beaten separately Ye tsp. soda 2 cups buttermilk % tsp. baking puwder (May use sweet milk and 1 tbs. melted butter baking powder in place of % cup corn meal buttermilk and soda) Pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.