Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
406
Calories
17g
Protein
26g
Fat
30g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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 milk
- twelve large ears of corn
- six eggs
- two tablespoonsful melted butter
- salt
Directions
1
Grate the corn from twelve large ears of corn, add one quart milk, six eggs, two tablespoonsful melted butter, and a little salt. Bake slowly, and let it brown on top. Beat the eggs separately, mix the corn and yolks together, and stir hard ; then add the butter and then the milk slowly. Last of all put in the whites.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive