{"id":4006,"slug":"southern-spoon-bread","title":"SOUTHERN SPOON BREAD","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1 cup white cornmeal","2 cups boiling water","1/4 cup bacon fat or drippings","3 teaspoons baking powder","1 teaspoon salt","2 eggs","3 slices bread","1/2 cup cold water","1 cup milk"],"ingredients_norm":["white cornmeal","boiling water","bacon fat or dripping","baking powder","salt","egg","bread","cold water","milk"],"steps":["Scald cornmeal with boiling water.","Soak bread in cold water and milk.","Separate yolks and whites of eggs.","Beat each until light.","Mix ingredients in order given, folding in whites of eggs last.","Bake in buttered dish in hot oven 50 minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"14fe9aa56040c59b413856ef3d4f77dfcd411ded78a21f57a757b3b5e68b8b2e","created_at":"2026-08-02T16:08:08Z","updated_at":"2026-08-02T16:08:08Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/southern-spoon-bread"}