Southernside

Southern Spoon Bread

Name: Southern Spoon Bread
Cuisine: Southern
Ingredients: 2 c. milk; H tsp. salt; 1 c. cornmeal; 4 eggs

From Domestic science, principles and application, 1914

Presented as published in 1914. 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

1112Calories

51 gProtein

139 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1112 kcal

Protein51 g

Carbohydrates139 g

Fiber5.6 g

Sugars27 g

Total Fat37 g

Saturated Fat16 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.5 g

Omega-30.1 g

Cholesterol802 mg

Sodium1646 mg

Potassium1212 mg

Calcium717 mg

Iron9.8 mg

Magnesium128 mg

Phosphorus1031 mg

Zinc5.6 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D8.7 mcg

Vitamin C0 mg

Vitamin A476 mcg

Vitamin E2.5 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B124.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.1 mg

Niacin (B3)7.8 mg

Folate396 mcg

Choline687 mg

Caffeine0 mg

Water598 g

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 56. The excerpt below is the record exactly as published.

Southern Spoon Bread 2 c. milk H tsp. salt 1 c. cornmeal 4 eggs

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