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Mrs. Cabell's Batter Bread
From Virginia Cookery-book, 1884
Serves 2
A versatile batter that can be used for various dishes.
Presented as published in 1884. 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
748Calories
31 gProtein
35 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein31 g
Carbohydrates35 g
Fiber33 g
Sugars2.1 g
Total Fat63 g
Saturated Fat6.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat36 g
Omega-30 g
Cholesterol295 mg
Sodium2039 mg
Potassium1081 mg
Calcium350 mg
Iron8.2 mg
Magnesium480 mg
Phosphorus920 mg
Zinc6.2 mg
Copper1.5 mg
Manganese3 mg
Vitamin D1.5 mcg
Vitamin C0.7 mg
Vitamin A120 mcg
Vitamin E1.2 mg
Vitamin K5.4 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.8 mg
Folate140 mcg
Choline315 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 21. The excerpt below is the record exactly as published.
one pint of nice Indian meal into a stiff mush, and add to it a teaspoonful of salt. Thin it with three well-beaten eggs and sour milk. Stir in a ta'ble-spoonf ul of butter and a teaspoonful of saleratus, or half a tea- spoonful of sod
Cook this with the app: pantry check, scaling, and the assistant.