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Spoon Bread
From Atlanta women's club cook book, 1921
Serves 6
Contributed by Mrs. Harold Carlock.
Presented as published in 1921. 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
109Calories
3 gProtein
21 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein2.9 g
Carbohydrates21 g
Fiber1 g
Sugars0.5 g
Total Fat3.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol36 mg
Sodium403 mg
Potassium49 mg
Calcium6 mg
Iron0.4 mg
Magnesium9.4 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline27 mg
Caffeine0 mg
Water9.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 110. The excerpt below is the record exactly as published.
SPOON BREAD. 1 pt. sweet milk. 1 cup corn meal. 1 egg. 1 tbls. butter. 1 t-spoon salt
Cook this with the app: pantry check, scaling, and the assistant.