Spoon Bread
From Carolina cookery from Quaker kitchens, 1924
Presented as published in 1924. 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
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.
SPOON BREAD 3 eggs beaten separately Ye tsp. soda 2 cups buttermilk % tsp. baking puwder (May use sweet milk and 1 tbs. melted butter baking powder in place of % cup corn meal buttermilk and soda) Pinch of salt Bake in a moderate oven and serve from baking dish. Mrs. Arthur Lyon. SPOON BREAD 1 cup meal 1 egg well beaten 1 tablespoon lara 1 teaspoon salt 1 cup buttermilk 2 level teaspoons baking 1 pinch soda
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