Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- one quart of but- ler-milk
- five tea-cups of corn meal
- one tea-spoonful of salt
- two tea-spoonfuls of soda
- 59 vegbtabtihs
Directions
Five tea-cups of corn meal, two of brown flour, one of New Orleans molasses, one tea-spoonful of salt, one quart of but- ler-milk, two tea-spoonfuls of soda. Mix all well, and put into a tin bucket well greased ; fasten the top on securely, that the air may not get in ; sink the bucket in a kettle of boiling water, and boil hard for six hours. Then slip it out of the bucket into a pan, and bake slowly for two hours. Nice for lunch. — Mrs. J. B. Rolliday.
VEGETABLE EECIPES. 59
VEGBTABtiHS.
Endeavor to have fresh vegetables, as they become tough, and consequently indigestible, when old. Take out all imperfect parts, and put them in cold water, until ready for use. Most vegetables should be cooked in boiling water, and should not be allowed to stand. If compelled to keep them back, set them in a steamer on the back of the stove. Never use tepid water, cold is preferable — but boiling water best.
Peas and asparagus should be cooked one hour ; beans, three hours ; beets, two hours ; turnips, two hours ; potatoes, half an hour ; cauliflower should be wrapped in a cloth and boiled two hours, and served with drawn butter. Do not salt vegetables until ready to be served for the table.