Spoon Bread
From Durham cook book ..., 1921
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
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 35. The excerpt below is the record exactly as published.
SPOON BREAD. Three eggs, two cups sour milk, butter size of an egg, small teaspoon of soda, one-half cup of meal, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.