Spoon Bread with Rice

Name: Spoon Bread with Rice
Ingredients: One cup corn meal, scalded; one cup rice, boiled soft; one fourth cup of milk; one tablespoon butter; three eggs beaten separately; one small teaspoon baking powder; a little pinch of salt

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

1267Calories

26 gProtein

271 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1267 kcal

Protein26 g

Carbohydrates271 g

Fiber8.4 g

Sugars5.7 g

Total Fat17 g

Saturated Fat1.8 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol39 mg

Sodium515 mg

Potassium522 mg

Calcium392 mg

Iron9.9 mg

Magnesium103 mg

Phosphorus521 mg

Zinc3.2 mg

Copper0.5 mg

Manganese2.2 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A37 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B120.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)9.1 mg

Folate457 mcg

Choline35 mg

Caffeine0 mg

Water94 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 33. The excerpt below is the record exactly as published.

SPOON BREAD WITH RICE. MRS. JOHN WEIR. One cup corn meal, scalded, one cup rice, boiled soft, one fourth cup of milk, one tablespoon butter, three eggs beaten separately, one small teaspoon bak- ing powder. Add whites of eggs last, a little pinch of salt

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