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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
| Brazil Nut | 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
- twelve tablespoons of corn meal
- one-half teaspoon of salt
- a piece of butter the size of a brazil nut
- butter the size of a brazil nut
- salt
Directions
MRS. KETCH UM, CHICAGO.
Twelve tablespoons of corn meal, add a piece of butter the size of a Brazil nut, and one-half teaspoon of salt. Pour in a little hot water, then add cold water enough to prevent scalding the eggs, two in number; these must be well beaten before put- ting in. Beat the whole together five minutes. Bake in iron gem-pans in a moderately quick oven, thirty minutes.