Southernside
Spoon Bread
From Trinity cook book, 1925
Recipe attributed to Mrs. Chas. R. Venable.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 13. The excerpt below is the record exactly as published.
SPOON BREAD One pint of sweet milk, one small cup of meal, four eggs (beaten sepa- rately) one-half teaspoon salt, one teaspoon sugar, one tablespoon of butter. Put milk on to boil, add meal slowly, stirring constantly and boil a few minutes. Take off stove, add salt, sugar, butter and when almost cold add yolks of eggs and two level teaspoons baking powder
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