Spoon Bread
From Cook book (Methodist church, Garland NC, 1950), 1950
Serve from the pan in which it was baked.
Presented as published in 1950. 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
870Calories
32 gProtein
137 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories870 kcal
Protein32 g
Carbohydrates137 g
Fiber6.1 g
Sugars15 g
Total Fat20 g
Saturated Fat8 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol401 mg
Sodium4931 mg
Potassium727 mg
Calcium378 mg
Iron3.5 mg
Magnesium96 mg
Phosphorus600 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A255 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.9 mg
Folate94 mcg
Choline351 mg
Caffeine0 mg
Water781 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 8. The excerpt below is the record exactly as published.
SPOON BREAD (The best) 1 cup corn meal 1 cup milk 2 cups cold water 2 or 3 eggs 2 teaspoons salt 2 tablespoons melted fat
Cook this with the app: pantry check, scaling, and the assistant.