Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 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
- 2 tablespoonfuls butter
- 1 pint of milk
- 1 teaspoonful salt
- 1 teaspoonful flour
- 4 good-sized ears of corn
- 42 rocky mountain cook book
Directions
2 tablespoonfuls butter. 1 pint of milk. 1 teaspoonful salt.
4 good-sized ears of corn. 1 teaspoonful flour. Little pepper.
Cut the kernels from the ear with a sharp knife. Put the cobs on to boil in enough cold water to cover. Boil half an hour and strain, then cook the pulp in the corn water for twenty minutes, then add the sea- sonings. Melt the butter, stir into it the flour and when smooth stir into the hot milk. After cooking ten minutes add the corn with the liquid and season- ings. Half a can of corn can be used instead of the green corn.
42 ROCKY MOUNTAIN COOK BOOK.
CREAM OF CORN SOUP (Made from Can Corn).
Make the same as the pea soup made from the can peas.