Spoon Bread
From The Raleigh cook book, 1907
Presented as published in 1907. 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
127Calories
0 gProtein
2 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories127 kcal
Protein0 g
Carbohydrates2.5 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium3274 mg
Potassium2.3 mg
Calcium523 mg
Iron1 mg
Magnesium2.5 mg
Phosphorus194 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline6.8 mg
Caffeine0 mg
Water0.5 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 20. The excerpt below is the record exactly as published.
Spoon Bread. - 1 teaspoon salt; 2 teaspoons baking powder; 1 tablespoon lard; 1 egg (beaten separately). | Milk to make soft batter
Cook this with the app: pantry check, scaling, and the assistant.