Southern Spoon Corn Bread
From A laboratory manual of foods and cookery, 1916
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
324Calories
27 gProtein
4 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein27 g
Carbohydrates4.4 g
Fiber0 g
Sugars3.7 g
Total Fat21 g
Saturated Fat7.4 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol751 mg
Sodium1807 mg
Potassium358 mg
Calcium182 mg
Iron3.5 mg
Magnesium30 mg
Phosphorus448 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A349 mcg
Vitamin E2.1 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate97 mcg
Choline597 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 86. The excerpt below is the record exactly as published.
Southern Spoon Corn Bread Ingredients : 2 c. white corn meal yolks 2 eggs i\ c. boiling water whites 2 eggs i\ tbsp. melted butter \\ c. buttermilk i \ tsp. salt i tsp. baking soda
Cook this with the app: pantry check, scaling, and the assistant.