Spoon Bread
From The Warrenton cook book, 1951
Recipe by Mrs. L. Crinkley.
Presented as published in 1951. 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
808Calories
26 gProtein
102 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein26 g
Carbohydrates102 g
Fiber0 g
Sugars2.5 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol430 mg
Sodium2254 mg
Potassium317 mg
Calcium609 mg
Iron9.8 mg
Magnesium48 mg
Phosphorus534 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A344 mcg
Vitamin E1.7 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.5 mg
Folate248 mcg
Choline299 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 2. The excerpt below is the record exactly as published.
SPOON BREAD 1 short c. meal 2 eges il LOUr 2 t. baking powder scant t. salt 2 T. melted butter scant t. sugar
Cook this with the app: pantry check, scaling, and the assistant.