Spoon Bread

Name: Spoon Bread
Ingredients: 3 cups milk; 1/4 teaspoon salt; 3 teaspoons baking powder; Butter size of walnut; 1 scant cup meal; 8 eggs

From The Williamston cook book, 1950

Mrs. Titus Critcher.

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

1018Calories

74 gProtein

40 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories1018 kcal

Protein74 g

Carbohydrates40 g

Fiber0 g

Sugars37 g

Total Fat72 g

Saturated Fat26 g

Monounsaturated Fat20 g

Polyunsaturated Fat8.4 g

Omega-30.2 g

Cholesterol1607 mg

Sodium2841 mg

Potassium1654 mg

Calcium1908 mg

Iron8.5 mg

Magnesium139 mg

Phosphorus1824 mg

Zinc8.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A874 mcg

Vitamin E4.6 mg

Vitamin K1.2 mcg

Vitamin B61.1 mg

Vitamin B127.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.8 mg

Niacin (B3)1.1 mg

Folate188 mcg

Choline1306 mg

Caffeine0 mg

Water952 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 4. The excerpt below is the record exactly as published.

SPOON BREAD 3 cups milk 14 teaspoon salt 3 teaspoons baking powder Butter size of walnut 1 scant cup meal $8 eggs

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