Mammy's Spoon Bread

Name: Mammy's Spoon Bread
Ingredients: 2 cups corn meal; 2 cups boiling water; 1 teaspoon salt; 3 tablespoon butter; 1½ cups sweet milk; 3 beaten egg yolks; 3 beaten egg whites

From The Gertrude Bobbitt Circle cook book, 1948

Serve immediately.

Presented as published in 1948. 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

1732Calories

48 gProtein

328 gCarbs

55 gFat

Full nutrition (33 nutrients)

Calories1732 kcal

Protein48 g

Carbohydrates328 g

Fiber17 g

Sugars5.5 g

Total Fat55 g

Saturated Fat1.1 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat3.5 g

Cholesterol94 mg

Sodium3433 mg

Potassium582 mg

Calcium319 mg

Iron35 mg

Magnesium130 mg

Phosphorus385 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A35 mcg

Vitamin E3.3 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)11 mg

Folate222 mcg

Choline39 mg

Caffeine0 mg

Water531 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 3. The excerpt below is the record exactly as published.

MAMMY'S SPOON BREAD Slowly pour 2 cups corn meal into 2 cups boiling water, and 1 teaspoon salt, 3 tablespoon butter, iy2 cups sweet milk and cook slowly over low heat, stirring constantly until mixture is free of lumps. Beat in 3 beaten egg yolks and 3 beaten egg whites

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