War-Time Batter Bread or Spoon Bread

Name: War-Time Batter Bread or Spoon Bread
Ingredients: 1 cup corn meal (white); 2 cups boiling water; V2 teaspoon salt, or to taste; 1 tablespoon shortening, butter preferred; 2 eggs; Milk as directed

From The Chapel Hill cook book, 1935

One teaspoon baking powder may be added but this is not needed if the oven is very hot.

Presented as published in 1935. 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

1335Calories

39 gProtein

212 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1335 kcal

Protein39 g

Carbohydrates212 g

Fiber11 g

Sugars15 g

Total Fat35 g

Saturated Fat8.4 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol401 mg

Sodium2486 mg

Potassium854 mg

Calcium664 mg

Iron35 mg

Magnesium120 mg

Phosphorus666 mg

Zinc3.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A255 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.7 mg

Vitamin B122.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)9.8 mg

Folate222 mcg

Choline363 mg

Caffeine0 mg

Water693 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 23. The excerpt below is the record exactly as published.

WAR-TIME BATTER BREAD OR SPOON BREAD 1 cup corn meal ( white) 1 tablespoon shortening, 2 cups boiling water butter preferred V2 teaspoon salt, or to taste 2 eggs Milk as directed

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