{"id":4007,"slug":"spoon-bread","title":"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":["2 cups water","1 cup milk","1 cup cornmeal","1/3 cup sweet pepper","1 tablespoon fat","2 eggs","2 teaspoons salt"],"ingredients_norm":["water","milk","cornmeal","sweet pepper","fat","egg","salt"],"steps":["Mix water and cornmeal and bring to the boiling point and cook 5 minutes.","Beat eggs well and add with other materials to the mush.","Beat well and bake in a well-greased pan for 25 minutes in a hot oven.","Serve from the same dish with a spoon. Serve with milk or syrup."],"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:15464:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"8fe9dceb806d4246903c7692569fa04ec043823df6c546cedacc622ab489a831","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/spoon-bread"}