Spoon Bread

Name: Spoon Bread
Ingredients: 21% cups boiling water; 114 teaspoons salt; 2 cups corn meal; 114 cups buttermilk; 114 tablespoons butter; 1 teaspoon soda; 2 eggs, beaten; 2 egg whites, beaten

From A lady of good taste, 1954

Turn down the heat after 30 minutes if it is baking too fast. Serve hot with butter.

Presented as published in 1954. 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

2033Calories

53 gProtein

402 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories2033 kcal

Protein53 g

Carbohydrates402 g

Fiber21 g

Sugars16 g

Total Fat31 g

Saturated Fat6.2 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat5.2 g

Cholesterol103 mg

Sodium4854 mg

Potassium970 mg

Calcium695 mg

Iron46 mg

Magnesium174 mg

Phosphorus658 mg

Zinc4.1 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A183 mcg

Vitamin E0.8 mg

Vitamin K1.4 mcg

Vitamin B60.9 mg

Vitamin B120.9 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)18 mg

Folate368 mcg

Choline153 mg

Caffeine0 mg

Water765 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 22. The excerpt below is the record exactly as published.

Spoon Bread 21% cups boiling water 114 teaspoons salt 2 cups corn meal 114 cups buttermilk 114 tablespoons butter 1 teaspoon soda 2 eggs, beaten 2 egg whites, beaten

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