Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
| Wood | 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 dry
- three tablespoonfuls of milk
- a pint of grated sweet corn
- a large spoonful of salt
- one-half tea-cups of hard wood ashes in a bag
Directions
MRS. H. C. HARRIS.
Take two quarts of dry, rijDe corn; put two and one-half tea-cups of hard wood ashes in a bag and place (with the corn) in warm water in a kettle, with sufficient water to cover the corn; let it come to a boil, and in the morning (the corn is to be fixed at night), if the hulls do not come ofi", boil again. As soon as they will come ofi", wash in several waters with the hands, and put into cold or milk warm water, and boil until tender; be sure to have a good deal of water, or the corn will burn.
GREEN CORN FOR WINTER USE. Parboil it, cut it from the cobs, dry in the sun, put in a bag and hang in a dry place. When wanted for the table, soak sev- eral hours, and cook slowly half an hour, without boiling.
■GREEN CORN CAKES.
MRS. J. P. FOSTER.
Mix a pint of grated sweet corn with three tablespoonfuls of milk, a teacup of flour, a large spoonful of salt, a little pepper and one ^g'g. Drop this mixture by the large spoonful into a frying-pan, and fry till brown; use butter for frying. These are nice served with meat for dinner.
VEGETABLES. 77