Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
861
Calories
30g
Protein
27g
Fat
125g
Carbs
What these numbers assume — 5 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 |
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
- a tablespoonful of butter
- a pint of milk
- a pint of white corn meal
- two teacups of small hominy
- four eggs very light
- 7 bread
Directions
1
Take two teacups of small hominy. Boil it well, aud while hot, stir in a tablespoonful of butter. Beat four eggs very light, stir them into the hominy, add gradually a pint of milk and half a pint of white corn meal. The batter should be about as thick as boiled custard.
2
Bake for one hour in a deep pan, to allow for rising, and with a good deal of heat at the bottom. Either rice or hominy can be used in this recipe.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive