Southern Batter Bread
From Carolina cookery from Quaker kitchens, 1924
This amount makes a large quantity and one-half the amount may be used for a small family.
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
1579Calories
43 gProtein
262 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1579 kcal
Protein43 g
Carbohydrates262 g
Fiber12 g
Sugars17 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol412 mg
Sodium2753 mg
Potassium913 mg
Calcium347 mg
Iron5.3 mg
Magnesium137 mg
Phosphorus716 mg
Zinc4.3 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A309 mcg
Vitamin E1.7 mg
Vitamin K1 mcg
Vitamin B60.8 mg
Vitamin B122 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)3.4 mg
Folate153 mcg
Choline363 mg
Caffeine0 mg
Water326 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.
SOUTHERN BATTER BREAD 1 pint corn meal 1 large cup of buttermilk 1 level teaspoonful of soda 1 large tablespoonful of 1 level teaspoonful of salt, melted lard 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.