Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| 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-half pint of buttermilk
- one-half pint of sweet milk
- one-half teaspoon of soda
- a piece of lard the size of an egg
- a teaspoon of salt
- two eggs
- nine table- spoons of sifted corn meal
- lard the size of an egg
- salt
Directions
Mrs. Juliet L. Strayer, a Southern Lady.
One-half pint of buttermilk, one-half pint of sweet milk ; sweeten the sour milk with one-half teaspoon of soda; beat two eggs, whites and yolks together; pour the milk into the eggs, then thicken with about nine table- spoons of sifted corn meal. Put the pan on the stove with a piece of lard the size of an egg ; when melted pour it in the batter; this lard by stirring it will grease the pan to bake in ; add a teaspoon of salt.
VALUABLE EEC5IPES. 289