Spoon Corn Bread

Name: Spoon Corn Bread
Ingredients: 2 cups water; 1 tablespoon butter; 1 cup milk; 2 teaspoons salt; 1 cup white cornmeal; 2 eggs

From War cook book, 1918

Serve from same dish with a spoon. This serves six people.

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

Nutrition per serving

823Calories

31 gProtein

127 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories823 kcal

Protein31 g

Carbohydrates127 g

Fiber5.6 g

Sugars14 g

Total Fat31 g

Saturated Fat8 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol433 mg

Sodium4927 mg

Potassium717 mg

Calcium379 mg

Iron8.1 mg

Magnesium92 mg

Phosphorus590 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)7.5 mg

Folate349 mcg

Choline350 mg

Caffeine0 mg

Water782 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 6. The excerpt below is the record exactly as published.

SPOON CORN BREAD. 2 cups water 1 tablespoon butter 1 cup milk 2 teaspoons salt 1 cup white cornmeal 2 eggs

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