Spoon Bread
From Waldensian cookery, 1957
Presented as published in 1957. 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
930Calories
30 gProtein
129 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories930 kcal
Protein30 g
Carbohydrates129 g
Fiber6.2 g
Sugars14 g
Total Fat33 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium2582 mg
Potassium717 mg
Calcium371 mg
Iron8.2 mg
Magnesium89 mg
Phosphorus577 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.6 mg
Folate271 mcg
Choline337 mg
Caffeine0 mg
Water779 g
As published
This recipe was extracted from Waldensian cookery (1957), page 9. The excerpt below is the record exactly as published.
SPOON BREAD 1 cup enriched cornmeal 1 teaspoon salt 1 tablespoon shortening 2 cups water 2 eggs 1 cup mlik
Cook this with the app: pantry check, scaling, and the assistant.