Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 pint of milk
- a tablespoonful of butter
- a small piece of butter has been melted
- a small piece of butter
- twelve ears of tender green corn
- four eggs beaten separately
- one teaspoon- ful of sugar
- 70 vegetables
- one put a small piece of butter
- salt
- pepper
- black pepper
Directions
Scrape the substance out of twelve ears of tender green corn. (It is better scraped than grated as you do not get the husky particles which you cannot avoid with a grater.) Add the yolks and whites of four eggs beaten separately, one teaspoon- ful of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper and one pint of milk. Bake about half an hour or three-quarters.
It should be cooked so as to retain its bright green color, and not sent to table, as it so often is, of a dull brown or olive color. In order to retain its fresh appearance do not cover the vessel while it is cooking. Boil until tender, drain in a cullender, chop fine, add a lump of butter, a teacupful of rich cream, a teaspoon ful of salt and a little black pepper. Serve it hot covered with slices of hard-boiled eggs.
BAKED TOMATOES (whole).
Cut nice, ripe, smooth fruit in two, lay them in a dripping pan in which a small piece of butter has been melted, placing
70 VEGETABLES.
the skin side down. Set over a brisk fire. When the under side is brown take them off the fire. Place them in an earthen baking dish, in which place them skin side down one at a time, being careful not to break them. In each one put a small piece of butter, a little salt and pepper and dredge a small portion of flour over them all. Place in a slow oven and bake them three hours. When done, carefully place one at a time on the dish in which they are to be served, and send them hot* to table. This is excellent.