Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 teaspoon salt
- two tablespoons corn meal
- one quart boiling water
- one tablespoon lard
- two tablespoons sugar
- two good-sized raw potatoes
Directions
Two good-sized raw potatoes, pared and sliced, one teaspoon salt, two tablespoons corn meal, mix at noon with one quart boiling water; let stand until foamy, then pour off water and thicken with warm flour; let stand in pan of warm water until light. When ready to mix, use warm flour and add one tablespoon lard, two tablespoons sugar. Mix very soft, put into pans, let rise until light and bake thirty min- utes.— Mrs. Batson.
GRAYVILLE COOK BOOK 45