Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
412
Calories
18g
Protein
26g
Fat
31g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
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 teaspoonful of salt
- a cup of milk
- six ears of corn
- three eggs
- butter the size of a hickory-nut
- salt
- pepper
Directions
1
MRS. J. P. FOSTER.
2
Boil and grate six ears of corn. Add three eggs, beaten, half a cup of milk, one teaspoonful of salt, pepper, butter the size of a hickory-nut, and flour enough to make a batter. Have a little lard or butter hot in a spider, drop in the batter and turn as you do batter cakes. A nice dish for breakfast, made from corn boiled for dinner the day before.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive