Photo: David Holifield
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
- three-fourths cup yellow corn meal
- one-fourth cup sugar
- one-half teaspoon salt
- one cup milk
- one tablespoon melted butter
- four level tea- spoons baking powder
- one egg
Directions
1
Three-fourths cup yellow corn meal, one and one- fourth cups flour, one-fourth cup sugar, four level tea- spoons baking powder, one-half teaspoon salt, one cup milk, one egg, one tablespoon melted butter. Mix dry ingredients, add milk and egg well beaten and butter. Pour into shallow pan and bake twenty minutes in hot oven. Mrs. Arthur D. Heffron.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive