Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
957
Calories
38g
Protein
24g
Fat
149g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 corn meal sifted
- one pint flour
- one pint sour milk
- one-half cup sugar
- one teaspoon soda in a little milk
- one teaspoon cream- tartar
- two eggs beaten light
Directions
1
Mrs. H. B. Sherman.
2
One pint corn meal sifted, one pint flour, one pint sour milk, two eggs beaten light, one-half cup sugar, piece of butter size of an egg ; add, the last thing, one teaspoon soda in a little milk; add to the beaten egg the milk and meal alternately, then the butter and sugar. If sweet milk is used, add one teaspoon cream- tartar ; bake twenty minutes in a hot oven.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive