Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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-half pints water
- two quarts new milk
- twelve ears of corn
- two eggs
- two table-spoons butter
- one flour
- pepper
- salt
Directions
Twelve ears of corn, one and one-half pints water, two quarts new milk, two eggs, two table-spoons butter, one flour. Split and cut off corn, which boil in the water till done and the water nearly exhausted. Then add milk, let come to a boil, some of which pour onto the beaten eggs and return to kettle. Work flour into butter, with pepper and salt to taste, which put into the soup. Let it boil up once, when pour into tureen. — Mrs. Davenport, Va.