Spoon Bread

Name: Spoon Bread
Ingredients: 2 cups scalded milk; 1 teaspoon salt; Y2 cup corn meal; 2 tablespoons melted butter; 2 eggs; 1 teaspoon baking powder

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

629Calories

18 gProtein

64 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories629 kcal

Protein18 g

Carbohydrates64 g

Fiber3.1 g

Sugars1.7 g

Total Fat33 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium2954 mg

Potassium257 mg

Calcium327 mg

Iron3.1 mg

Magnesium39 mg

Phosphorus379 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A353 mcg

Vitamin E1.8 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.9 mg

Folate71 mcg

Choline306 mg

Caffeine0 mg

Water90 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 23. The excerpt below is the record exactly as published.

SPOON BREAD 2 cups scalded milk 1 teaspoon salt Y2 cup corn meal 2 tablespoons melted 2 eggs butter 1 teaspoon baking powder

Cook this with the app: pantry check, scaling, and the assistant.