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Spoon Bread
From Atlanta women's club cook book, 1921
Serves 5
This bread is soft when done, and should be eaten hot.
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
Nutrition per serving
303Calories
14 gProtein
38 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein14 g
Carbohydrates38 g
Fiber1.2 g
Sugars13 g
Total Fat11 g
Saturated Fat4.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol172 mg
Sodium931 mg
Potassium393 mg
Calcium576 mg
Iron1.6 mg
Magnesium39 mg
Phosphorus424 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate28 mcg
Choline155 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 104. The excerpt below is the record exactly as published.
SPOON BREAD. 1 qt. milk. 2 level tbls. baking powder. 1 cup corn meal. 1 tbls. sugar. 4 eggs. 1/2 t-spoon salt
Cook this with the app: pantry check, scaling, and the assistant.