Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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
- two quarts of fresh milk
- a gallon of cold water
- a slice of ham to the water in which the pods are boiled
- one dozen ears of green corn
- 30 min- utes
- salt
Directions
MKS. W. H. CLEGHORN.
Take one dozen ears of green corn, and shave the corn from the cobs. Put the cobs into a gallon of cold water, and boil 30 min- utes, after which remove them and skim the water thoroughly. Chop or bruise the corn, and boil it 30 minutes in the same water. Then add two quarts of fresh milk, and season with butter, pep- per and salt to taste. Let it boil up and serve.
GREEN PEA SOUP. Shell the peas, and boil the pods and peas in separate vessels. If you have no stock (meat broth), add a little fresh meat, or a slice of ham to the water in which the pods are boiled. "When the pods are thoroughly boiled strain the water through a colander; return the liquor to the pot, and add the peas a quarter of an hour before serving. Butter and season to suit the taste. Pour over crackers if desired. t