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Southern Spoon Bread
From Lessons in cooking through preparation of meals, 1912
Serves 2
Serve at once with a spoon.
Presented as published in 1912. 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
364Calories
8 gProtein
37 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein7.5 g
Carbohydrates37 g
Fiber1.4 g
Sugars7.6 g
Total Fat20 g
Saturated Fat3.4 g
Monounsaturated Fat5 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol93 mg
Sodium1636 mg
Potassium130 mg
Calcium23 mg
Iron2.2 mg
Magnesium17 mg
Phosphorus94 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.5 mg
Vitamin A53 mcg
Vitamin E3.3 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate94 mcg
Choline96 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 223. The excerpt below is the record exactly as published.
Southern Spoon Bread Break an egg into i c sour milk or buttermilk. Mix and sift into the milk, y^ c white cornmeal, % t salt, and }i t soda
Cook this with the app: pantry check, scaling, and the assistant.