Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
712
Calories
22g
Protein
19g
Fat
113g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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 pint of corn meal
- one tablespoon of butter
- two teaspoons of baking powder
- one teacup of cold
- three eggs well beaten
- salt
Directions
1
MRS. WALLACE.
2
One teacup of cold, boiled rice, one pint of corn meal, scalded, with sufficient water to make a thin batter, one tablespoon of butter, pinch of salt, three eggs well beaten, two teaspoons of baking powder. Put the rice into the scalded meal, add the but- ter, salt and the baking powder last. Have the gem-pans hot and bake quickly.
3
BREAD AND YEAST. 103
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive