Spoon Bread

Name: Spoon Bread
Ingredients: I CUP CORN MEAL; 2 EGGS WELL BEATEN; 144 CUPS BOILING WATER; 4 TEASPOON SALT; 14% CUPS MILK; 14 TEASPOON BAKING POWDER

From Cooking with wholegrains, 1947

Presented as published in 1947. 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

881Calories

19 gProtein

185 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories881 kcal

Protein19 g

Carbohydrates185 g

Fiber10 g

Sugars5.8 g

Total Fat6.4 g

Saturated Fat1.7 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol7.3 mg

Sodium1541 mg

Potassium410 mg

Calcium372 mg

Iron26 mg

Magnesium79 mg

Phosphorus291 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A37 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.6 mg

Folate143 mcg

Choline34 mg

Caffeine0 mg

Water359 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 12. The excerpt below is the record exactly as published.

Spoon Bread I CUP CORN MEAL 2 EGGS WELL BEATEN 144 CUPS BOILING WATER 4 TEASPOON SALT 14% CUPS MILK 14 TEASPOON BAKING POWDER

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