Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
610
Calories
22g
Protein
8g
Fat
113g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 of corn meal
- two tablespoonfuls of yeast
- a spoonful of flour
- a pinch of salt
- two well beaten eggs
- salt
Directions
1
JANE E. CAREY.
2
Scald one quart of corn meal ; cool with cold water so as not to scald the yeast; add two tablespoonfuls of yeast, a spoonful of flour and a pinch of salt; let stand over night, and in the morning add one or two well beaten eggs. Bake on griddle. You will find them delicious.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive