Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
910
Calories
30g
Protein
27g
Fat
137g
Carbs
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 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one quart of milk
- one-fourth cup of flour
- one-half cup of sugar
- one-fourth teaspoonful salt
- one tablespoonful melted butter
- six ears of sweet corn
- half milk
- four eggs
Directions
1
Six ears of sweet corn, one quart of milk, or half milk and half cream, one-fourth cup of flour, four eggs, one-half cup of sugar, one-fourth teaspoonful salt, one tablespoonful melted butter. Cut the corn down through the kernels and press out the pulp. Bake in a buttered mould till firm. Serve hot with lemon sauce.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive