Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | 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
- two tablespoonfuls of flour
- one quart of bread crumbs
- one quart of sweet milk
- twelve ears of sweet corn
- four eggs beaten till very light
- one coffee cup of sugar
- one coffee cup of raisins
- three eggs
- 85 baked
- one tablespoonf'ul of white sugar
- butter the size of an egg
- salt
Directions
MRS. BROWN.
Grate twelve ears of sweet corn. Add two tablespoonfuls of flour, a little salt, four eggs beaten till very light. Stir all together. Have some lard heated in a skillet; drop them in with a spoon ; brown nicely on both sides. They should be served very hot with sweet butter and powdered sugar beaten to a cream, and wine and brandy added if desired.
BREAD PUDDING— VERY NICE.
MRS. S. E. CAREY.
One quart of bread crumbs, one quart of sweet milk, butter the size of an egg, juice and rind of a lemon, one coffee cup of sugar, one coffee cup of raisins, yolks of three eggs. When
baked, spread over the top with jelly. To each white of an , egg add one tablespoonf'ul of white sugar, beat very light, II spread on top, and brown in oven. Nice cold, eaten with
cream, or without.