vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Southern Spoon Bread
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Sufficient for one large pan of bread.
Presented as published in 1913. 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
753Calories
24 gProtein
92 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories753 kcal
Protein24 g
Carbohydrates92 g
Fiber3.8 g
Sugars17 g
Total Fat32 g
Saturated Fat7.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol225 mg
Sodium979 mg
Potassium693 mg
Calcium431 mg
Iron5.1 mg
Magnesium75 mg
Phosphorus522 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)5.2 mg
Folate225 mcg
Choline213 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 59. The excerpt below is the record exactly as published.
Southern Spoon Bread 3 tablespoonfuls melted Crisco 1 quart milk 2 cupfuls cornmeal 1 teaspoonful salt 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.