Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 quart of water
- two quarts of rich milk
- two tablespoonfuls of flour
- a pound of butter
- twelve ears of corn
- three eggs
- salt
- pepper
Directions
MRS. R. P. LOWE.
Scrape twelve ears of corn. Boil the cobs twenty minutes in one quart of water. Remove them, and put in the corn. Let it all boil ten minutes, and then add two quarts of rich milk. Take nearly half a pound of butter, and rub in it two tablespoonfuls of flour. Season with salt and pepper. Then let it boil five minutes, turn into a tureen, on the well-beaten yolks of three eggs.