Southernside
Spoon Bread
From Foods that will win the war, 1918
Serve from the same dish with a spoon. Serve with milk or syrup.
Presented as published in 1918. 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 Foods that will win the war (1918) by Charles Houston Goudiss, page 6. The excerpt below is the record exactly as published.
SPOON BREAD 1 cup white cornmeal 2 cups boiling water 4 cup bacon fat or drippings 3 teaspoons baking powder teaspoon salt eggs slices bread cup cold water Ne OO DD 1 cup milk AND. HOW TO COOK THEM 19 Seald cornmeal with boiling water. Soak bread in cold water and milk. Separate yolks and whites of eggs. Beat each until light. Mix ingredients in order given, folding in whites of eggs last. Bake in buttered dish in hot oven 50 minutes. SPOON BREAD 2 cups water 4 cup Sweet pepper 1 cup milk 1 tablespoon fat 1 cup cornmeal 2 eggs 2 teaspoons salt
Cook this with the app: pantry check, scaling, and the assistant.