Spoon Bread
From The Elm City cook book, 1896
Presented as published in 1896. 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 The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 5. The excerpt below is the record exactly as published.
SPOON BREAD. Scald one cup meal, when cold add butter size of walnut, one- half cup cold boiled rice or hominy, one pint milk, two eggs, well beaten, half teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.