Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Buttermilk | 1 cup (245ml) | 99 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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 of fresh buttermilk
- a quart of milk
- a pinch of salt
- nutmeg
- salt
Directions
Take young com and cut the grains from the cob. Measure it, and to each heaping pint of corn allow nearly a quart of milk. Put the corn and milk into a pot, stir them well together, and boil till 'the corn is perfectly soft. Then add some bits of fresh butter dredged with flour, and let it boil five minutes longer. Stir in at the last, some beaten yolks of ^gg, and in three minutes remove it from the fire. Take up the porridge, send it to the table hot, and stir some fresh butter into it. Add sugar and nutmeg if liked.
404 PORRIDGE AND MUSH.
BUTTERMILK POP. Boil one quart of fresh buttermilk ; beat one ^gg, a pinch of salt and a heaping tablespoonful of flour together, and pour into the boiling milk. Stir briskly and boil for two or three minutes, and serve while warm with sugar, or, better still, maple syrup. Although this is an old- fashioned and homely dish, eaten and relished by our grandparents before cornstarch, sea moss farina, dessicated cocoanut and other sim- ilar delicacies were ever heard of, it is perhaps as nutritious as any of them, and often far more easily obtained.