Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
314
Calories
10g
Protein
23g
Fat
20g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 tablespoonful of cream
- half tablespoons melted butter to every pint of corn
- one tablespoonful of the mixture to every two eggs
- one egg
- two eggs
- salt
- pepper
Directions
1
Allow one egg and a half to every cup of grated corn, and one tablespoonful of cream or milk. Beat eggs very light, add salt to taste, one and a half tablespoons melted butter to every pint of corn. Stir in the milk, and thicken it with a little flour, just enough to hold them together. Add pepper. Allow one tablespoonful of the mixture to every two eggs. Test it a little at first to see if it is right. Fry in cakes in hot lard.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive