Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
610
Calories
22g
Protein
8g
Fat
113g
Carbs
What these numbers assume — 4 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 |
| 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 corn pulp
- one-half teaspoon of salt
- two tablespoons of flour
- two beaten eggs
Directions
1
One pint of corn pulp, two beaten eggs, one-half teaspoon of salt, a little pepper, two tablespoons of flour or just enough to keep corn and eggs together.
2
MRS. C. W. MARSH.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive