Southernside

Spoon Bread

Name: Spoon Bread
Cuisine: Southern
Ingredients: 1 quart milk; 1 tablespoon butter; 4 eggs; 1 cup corn meal; 1 and 1 half teaspoon salt

From The Federation cook book, 1910

Submitted by Mrs. Mary Bradshaw, Indianapolis, IN.

Presented as published in 1910. 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

1452Calories

68 gProtein

171 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories1452 kcal

Protein68 g

Carbohydrates171 g

Fiber6.1 g

Sugars50 g

Total Fat64 g

Saturated Fat25 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.2 g

Omega-30.2 g

Cholesterol892 mg

Sodium4166 mg

Potassium1964 mg

Calcium1320 mg

Iron5.3 mg

Magnesium191 mg

Phosphorus1538 mg

Zinc7.7 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A649 mcg

Vitamin E2.8 mg

Vitamin K0.6 mcg

Vitamin B61.2 mg

Vitamin B127 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)2.7 mg

Folate141 mcg

Choline775 mg

Caffeine0 mg

Water1031 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 9. The excerpt below is the record exactly as published.

Spoon Bread 1 quart milk 1 tablespoon butter 4 eggs 1 cup corn meal 1 and 1 half teaspoon salt

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