{"id":6049,"slug":"spoon-or-mush-bread","title":"Spoon or mush bread.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two cups of corn meal","two cups of boiling water","one cup of buttermilk","one teaspoonful of soda","two tablespoonfuls of lard or butter","one egg","salt"],"ingredients_norm":["corn meal","boiling water","buttermilk","soda","lard or butter","egg","salt"],"steps":["Scald two cups of corn meal in two cups of boiling water, allow to cool slightly.","Then add one cup of buttermilk, one teaspoonful of soda, two tablespoonfuls of lard or butter (butter preferred), one egg, and salt to taste.","If you have no buttermilk use baking powder and sweet milk."],"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/39550","source_ref":"pg:39550:w114:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2fef06355db29739a2e5eabb6d379d2217ca60d77b817885cd305c597fa15a9d","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","notice":"Historical recipe (1919), 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-or-mush-bread"}