Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| 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 |
| Water | not in our table | 0 |
| Cake | 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
- one teaspoonful sugar
- two saltspoonfuls of salt dissolved in a gill of water
- five tablespoonfuls of flour
- ten tablespoonfuls of the corn
- a pint of milk to one can old reliable corn
- a gill of water
- two eggs in a bowl
- one ta- blespoonful of the batter to each cake
- salt
Directions
Add half a pint of milk to one can Old Reliable Corn ; heat same ; beat up two eggs in a bowl, add one teaspoonful sugar, two saltspoonfuls of salt dissolved in a gill of water, five tablespoonfuls of flour, and ten tablespoonfuls of the corn, mix well ; this makes a thick batter. Just before us- ing stir in a teaspoonf ul of baking powder ; use only one ta- blespoonful of the batter to each cake.