Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- two cups boiling water
- two cups cold milk
- one cup of beaten cream
- one-fourth tea- spoonful celery salt
- one-half table- spoonfuls corn starch
- three level tablespoonfuls of butter
- salt
- white pepper
Directions
Rub one can of corn through a sieve into a saucepan, add two cups boiling water, on teaspoonful salt, one-fourth tea- spoonful celery salt, few drops onion juice, and white pepper to taste. Blend together in a saucepan two and one-half table- spoonfuls corn starch with three level tablespoonfuls of butter, gradually add two cups cold milk and cook thoroughly until smoothly thickened, then add to the corn pulp and cook to- gether for five minutes, stirring constantly from the bottom so that it does not adhere to the saucepan! Just before serving add one cup of beaten cream. Serve at once with crisp wafers.