Ley Spoon Bread

Name: Ley Spoon Bread
Ingredients: 2 tablespoons pork drippings; 1 cup barley meal; 3 cups boiling water; 2 eggs

From Foods that will win the war, 1918

Presented as published in 1918. 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

1409Calories

39 gProtein

225 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1409 kcal

Protein39 g

Carbohydrates225 g

Fiber23 g

Sugars2.3 g

Total Fat41 g

Saturated Fat12 g

Monounsaturated Fat16 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol398 mg

Sodium1759 mg

Potassium787 mg

Calcium558 mg

Iron53 mg

Magnesium197 mg

Phosphorus735 mg

Zinc4.9 mg

Copper0.6 mg

Manganese1.9 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E2.7 mg

Vitamin K3.6 mcg

Vitamin B61 mg

Vitamin B120.9 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)21 mg

Folate250 mcg

Choline400 mg

Caffeine0 mg

Water670 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 9. The excerpt below is the record exactly as published.

LEY SPOON BREAD 2 tablespoons pork drippings 1 cup barley meal 3 cups boiling water 2 eggs

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