Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 lbs of fresh sweet green corn - husked, shucked and ground
- 3 cups of brown sugar diluted in 2 cups of water or 2 cups of coarse white cane sugar diluted sparsely
- 1 teaspoon of fresh cinnamon 1/2 teaspoon of fresh clove
- 1 medium thick cheese cloth
Directions
Preparation After the corn has been separated, wash thoroughly.
Then in an electric food processor, use the shredding blade / grounding blade preferable.
Once you finish grinding, place contents into a large colander draped with the cheesecloth.
Let stand over a large container to catch the drippings for a full 24 hours.
The clear liquid is removed and reserved for a bit later.
Let the remaining liquid settle then cook with the cinnamon, white sugar and cloves.
As you stir this mixture to a simmer begin to slowly add the remaining clear liquid.
Continue to stir over medium heat, stirring constantly until desired thickness is achieved.
Once it has reached a gelatin thickness. Let cool on cooling rack.
Serve at room temperature or cold. Add anisette sponge cookies to each serving.