Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
814
Calories
30g
Protein
16g
Fat
139g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| 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
- two tablespoons sugar
- a tablespoon of flour
- a cup of milk
- six ears corn
- four eggs
- eight eggs
- pepper
- salt
Directions
1
Mrs. Frank Stahr, Lancaster, Pa.
2
Take six ears corn, grate or cut the corn fine, add four eggs, a tablespoon of flour, a cup of milk, season with pepper and salt, and bake half an hour.
3
OMELET SOUFFLE. Take eight eggs, beat whites to a stiff froth, and after beating the yolks add two tablespoons sugar, pour the yolks into the beaten whites, do not Deat agaift, but pour all on a buttered tin plate and put in the oven. When it begins to rise take a spoon and pile in pyramid shape. The whole baking requires but three or four minutes.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive