1916 Ryzon Virginia Spoon Bread Recipe - Old Cookbook Show - Glen And Friends CookingRyzon Virginia Spoon Bread Recipe:6 eggs, separated1 level teaspoonful salt2 level teaspoon sugar½ cupful (1 gill) boiled grits2 level teaspoonfuls Ryzon1 level cupful (6 ounces) white cornmeal3 cupfuls (1½ pints) sweet milk1 cupful (½ pint) buttermilk3 tablespoonfuls (1½ ounces) butterBeat up yolks of eggs with sugar and salt, add boiled grits, corn meal sifted with Ryzon and milks. Beat up whites of eggs to a stiff froth and fold them into the mixture. Heat the butter in baking dish, pour in the batter, and bake in a moderate oven.This bread is the consistency of a soufflé and is served with a spoon from the baking dish.Sufficient for six persons.#LeGourmetTV #GlenAndFriendsCooking #OldCookBookShowGlen And Friends Cooking,1916 Ryzon Virginia Spoon Bread Recipe,spoon bread recipe,spoon bread recipe southern living,virginia spoon bread,cornbread recipe,southern cornbread,corn bread with grits,how to make cornbread from scratch,how to make spoon bread,spoon bread from scratch,southern cornbread recipe,buttermilk spoon bread,spoonbread,spoon bread,historical recipes,southern,old cookbook show,southern spoon bread,quick spoon bread,homemade spoon bread,recipe,tasting history