Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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
- 3 cup graham flour
- 3 cup flour
- 1 quart flour
- 1 tablespoon corn meal
- 1 teaspoon sugar
- 1 teaspoon baking
- 1 egg
- 2 eggs
- salt
Directions
2-3 cup graham flour or whole wheat flour, 1-3 cup flour, M teaspoon salt, % cup milk, 1 egg, i/^ teaspoon melted flour. Mix salt and flour, add milk gradually to keep batter smooth. Add egg beaten light and but- ter, beat two minutes using Dover egg beater. Turn into hissing hot buttered iron gem p^ns and bake thirty or thirty-five minutes in hot oven.
2 eggs, 1 quart flour. 1 tablespoon corn meal, 1 teaspoon sugar, lard size of an egg worked in the flour while dry, 1 teaspoon baking and Vg of soda mixed if sour milk is used or IVz teaspoon baking powder if no soda is used. Mix corn meal and flour together, add the soda, mix lard well through the dry flour. Stir in the milk and beat till smooth. Add Vz tea- spoon of salt. Lastly mix or beat in the eggs. Bake in hot irons.