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Southern Spoon Bread

Name: Southern Spoon Bread
Yield: 6 servings
Ingredients: Butter, 1 tablespoon; Milk, 2 cups; Hominy or rice, 2 cups; Eggs, 2 or 3; Salt, a dash

From Mary Jane's cook book, 1916

Serves 6

R. E. L.

Presented as published in 1916. 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

73Calories

5 gProtein

4 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories73 kcal

Protein4.8 g

Carbohydrates3.9 g

Fiber0 g

Sugars4 g

Total Fat6 g

Saturated Fat2 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol77 mg

Sodium1671 mg

Potassium146 mg

Calcium111 mg

Iron0.3 mg

Magnesium12 mg

Phosphorus115 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A53 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate7.8 mcg

Choline63 mg

Caffeine0 mg

Water85 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 8. The excerpt below is the record exactly as published.

SOUTHERN SPOON BREAD. Butter, 1 tablespoon. Milk, 2 cups. Hominy or rice, 2 cups. White cornmeal, 1 cup. Eggs, 2 or 3. Salt, a dash

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