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Famous Virginia Spoon Bread
From Atlanta women's club cook book, 1921
Serves 6
A Southern classic.
Presented as published in 1921. 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
342Calories
13 gProtein
50 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein13 g
Carbohydrates50 g
Fiber2 g
Sugars8.9 g
Total Fat13 g
Saturated Fat4.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol152 mg
Sodium261 mg
Potassium341 mg
Calcium229 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus265 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A135 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate39 mcg
Choline126 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 20. The excerpt below is the record exactly as published.
FAMOUS VIRGINIA SPOON BREAD. 1 pt. corn meal (scalded). 4 eggs. 2 tbls butter. 1 t-spoon soda. 1 qt. buttermilk. 1/2 t-spoon baking powder. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.