Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
353
Calories
17g
Protein
14g
Fat
42g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- two cups of white corn meal
- one quart of boiling milk
- one cup of sugar
- one teaspoon of salt
- six eggs
- salt
Directions
1
Over two cups of white corn meal, sifted, pour slowly, one quart of boiling milk; when cool, add the beaten yolks of six eggs, one cup of sugar, one teaspoon of salt and, the last thing, the beaten whites of six eggs. Stir well together and bake an hour and a half. Serve with the following sauce: Sugar and butter, beaten to a cream, and flavored with lemon.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive