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Spoon Corn Bread

Name: Spoon Corn Bread
Yield: 3 servings
Cuisine: Southern
Ingredients: Put a quart of milk; four large kitchen spoonfuls of white cornmeal; two or three eggs; two tablespoonfuls of wheat flour; one tablespoonful of butter; a scant teaspoonful of salt

From The Rural cook book, 1907

Serves 3

Serve immediately in the baking dish.

Presented as published in 1907. 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

259Calories

12 gProtein

29 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories259 kcal

Protein12 g

Carbohydrates29 g

Fiber0.6 g

Sugars16 g

Total Fat14 g

Saturated Fat6.1 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol49 mg

Sodium903 mg

Potassium513 mg

Calcium402 mg

Iron0.8 mg

Magnesium44 mg

Phosphorus347 mg

Zinc1.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D3.1 mcg

Vitamin C0 mg

Vitamin A104 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.2 mg

Folate34 mcg

Choline59 mg

Caffeine0 mg

Water289 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 61. The excerpt below is the record exactly as published.

Spoon Corn Bread. — Put a quart of milk, or half milk and half water, in a double boiler. Add four large kitchen spoonfuls of white cornmeal, and stir and cook five minutes. Remove from the fire and let it cool, stirring it once or twice as it cools. Then add two or three eggs beaten with two tablespoon fuls of wheat flour, one tablespoonful of butter and a scant teaspoonful of salt

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