Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
910
Calories
30g
Protein
27g
Fat
137g
Carbs
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 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 cup flour
- one cup corn meal
- three teaspoons baking powder
- one cup milk
- one tablespoon sugar
- one tablespoon butter
- two eggs
Directions
1
One cup flour, one cup corn meal, three teaspoons baking powder, one cup milk, one tablespoon sugar, one tablespoon butter, two eggs, beaten separately. Bake twenty-five minutes. Use same rule for muffins or gra- ham gems, using all white flour for muffins and graham flour instead of corn meal for gems, and bake same length of time in muffin tms. Mrs. B. H. Atwood.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive