Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
861
Calories
30g
Protein
27g
Fat
125g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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 milk
- one-fourth cup flour
- one-fourth cup butter
- one tablespoon salt
- two dozen full ears of corn
- two eggs
- salt
Directions
1
Mrs. J. R. Southwick.
2
Cut from cob two dozen full ears of corn, pound well, add about one pint milk, two eggs, one-fourth cup flour, one-fourth cup butter, one tablespoon salt ; bake in a well greased dish in a hot oven one hour and a half, and serve for dinner with roast beef, mashed potatoes and stewed tomatoes.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive