Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 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 |
| Walnut | 1 walnut half (4g) | 26 |
| 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 pint sweet milk scalded
- one tablespoon of butter cut fine into the mixture
- half teaspoon salt
- two cups of milk
- two cups of flour
- a piece of butter half the size of an egg
- a quart of milk into a pint of flour
- a pint of flour
- three eggs well beaten
- three eggs separately
- two eggs beaten separately
- butter half the size of an egg
- butter the size of a walnut
- salt
Directions
Mrs. A. T. Hall.
One pint sweet milk scalded ; stir into the hot milk a cofleecup of corn meal, a piece of butter half the size of an egg, a little salt, three eggs well beaten, and stirred in the last thing. No soda.
Mrs. A. S. Ewing.
Mix a quart of milk into a pint of flour, beat the whites and yolks of three eggs separately, one tablespoon of butter cut fine into the mixture, half teaspoon salt ; add the stiffly beaten whites of eggs last of all. Bake in well warmed and greased rosettes or muffin pans.
Mrs. Wren.
Two eggs beaten separately, two cups of milk, two cups of flour, butter the size of a walnut ; drop into hot irons and bake quickly.