Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 butter
- one tablespoon milk
- three quarts are cut off
- a pint of corn
- one water
- one egg
- salt
- pepper
Directions
For a family of eight, take a pint of corn, wash through one water, and put to soak over night in clean cold water ; (if impossible to soak so long, place
VEGETABLES. 289
over a kettle of hot water for two or three hours), when softened, cook five to ten minutes in water in which it was soaked, adding as soon as boiling, two tablespoons butter, one of flour, and a little salt and pepper. Another good way to finish is the following : Take the yolk of one egg, one tablespoon milk, pinch of salt, thicken with flour quite stiff so as to take out with a teaspoon, and drop in little dumplings not larger than an acorn ; cover tightly and cook five or ten minutes ; have enough water in kettle before adding dumplings, as cover should not be removed until dumplings are done.
DRYING CORN. Select good ears of sweet corn, husk, take off" silk carefully, but do not wash ; shave with a sharp knife, not too close to the cob, into a large tin pan or wooden bowl, scrape cob to get all the milk of corn ; when about three quarts are cut off, line a large dripping- pan with flour sack paper, being careful to have sides and edges covered, pour in corn, spread, and put at once in moderate oven ; stir frequently and leave in oven fifteen or twenty minutes. Set a table out in the sun, cover with a cloth, pour the corn upon it and spread out evenly and thinly. Before sunset bring the corn in and spread on a table in the house ; in the morning heat again in oven and spread in sun as be- fore. If directions are closely followed, the corn will be thoroughly dried on the evening of the second day, and when shaken will rattle ; store in paper bag as soon as cooled. Prepare in small quantities, be-
290 THE BUCKEYE COOK BOOK.
cause it must not stand long after being shaven, but should at once. go into oven to heat. When all dried put in oven for final heating ; place to cool, pour into the bag, tie closely, and hang in a cool, dry, dark place.