Spoon Bread
From Cook book (Methodist church, Garland NC, 1950), 1950
Recipe by Mrs. A. N. Johnson.
Presented as published in 1950. 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
828Calories
35 gProtein
108 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein35 g
Carbohydrates108 g
Fiber4.1 g
Sugars25 g
Total Fat27 g
Saturated Fat9.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol58 mg
Sodium193 mg
Potassium880 mg
Calcium603 mg
Iron1.2 mg
Magnesium92 mg
Phosphorus596 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A168 mcg
Vitamin E2.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.6 mg
Folate32 mcg
Choline96 mg
Caffeine0 mg
Water511 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 9. The excerpt below is the record exactly as published.
SPOON BREAD 2 cups milk heat to boiling point. Add 2/3 cup corn meal. Cook thick. Add 2 egg yolks, pinch of salt. Fold in stiffly beaten egg whites
Cook this with the app: pantry check, scaling, and the assistant.