Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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 milk in double boiler
- four large kitchen spoons corn meal
- three eggs well beaten
- two table- 12 bethany union cook book spoons of white tiour
- 12 bethany union cook book spoons of white tiour
- one small spoon of salt
- one table- spoon of butter
- salt
Directions
One quart milk in double boiler, four large kitchen spoons corn meal. Cook for five minutes after it boils, stirring often. Let cool and cut up a couple of times while cooling. Add three eggs well beaten, two table-
12 BETHANY UNION COOK BOOK
spoons of white tiour, one small spoon of salt, one table- spoon of butter. Pour into a baker, bake in good oven thirty-five minutes. Send to table at once in dish as baked. Fine accompaniment to roasts.
Mrs. G. S. Bannister.