Virginia Egg Bread

Name: Virginia Egg Bread
Ingredients: 1 cup water ground corn meal (white); 1½ cups boiling water; 1 cup sweet milk; 3 or 4 eggs; 1 teaspoonful salt; 2 tablespoonsful butter; 7 teaspoonsful sugar

From The Stag Cook Book: Written for Men by Men, 1922

A favorite dish of the author.

Presented as published in 1922. 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

1171Calories

36 gProtein

212 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1171 kcal

Protein36 g

Carbohydrates212 g

Fiber10 g

Sugars33 g

Total Fat41 g

Saturated Fat5.3 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol621 mg

Sodium3366 mg

Potassium532 mg

Calcium321 mg

Iron28 mg

Magnesium90 mg

Phosphorus507 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A257 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)7.6 mg

Folate213 mcg

Choline464 mg

Caffeine0 mg

Water425 g

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 36. The excerpt below is the record exactly as published.

VIRGINIA EGG BREAD I am particularly fond of this dish — ^it is, I think, my favorite, and I pass along the recipe with the hope that others will find it as satisfsring and delicious as do those who already list it among their favorites. I cup water ground com meal (white) tYz cups boiling water I cup sweet milk 3 or 4 eggs 1 tea^x)onful salt 2 tablespoonsful butter 7. teaspoonsf ul sugar

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