Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
270
Calories
9g
Protein
19g
Fat
18g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| 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 lard
- a large pinch of salt
- two well-beaten eggs
- salt
Directions
1
MRS. C. H. SWEE^TEY.
2
One pint of corn meal, one tablespoon of lard. Pour boiling water (be sure the water is boiling), to make a stiff mush, then thin with cold water, add two well-beaten eggs, and a large pinch of salt; also tablespoon of syrup.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive