Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
304
Calories
17g
Protein
14g
Fat
30g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| 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 quart of milk
- two ounces of but- ter
- one dozen ears of young corn grated
- six eggs
- salt
Directions
1
MRS. ,T. CARPENTER.
2
One dozen ears of young corn grated, six eggs and one quart of milk. Beat the eggs very light, then add the milk; season the corn slightly with salt; mix all together, with two ounces of but- ter; butter the pudding- dish, and pour in the batter. Bake in a quick oven and eat hot with butter and sugar.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive