Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
77
Calories
3g
Protein
1g
Fat
17g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- four pints of corn add one pint salt
- one pint salt
- salt
Directions
1
Mrs. S. M. Guy.
2
Scald the corn just enough to set the milk, cut from cob, to every four pints of corn add one pint salt, mix thoroughly, pack in jars, with a cloth and a weight over corn ; keep in any convenient place, and when wanted for use put in a stew pan or kettle, cover with cold water, as soon as it comes to a boil pour off and put on cold again, and repeat until it is fresh enough for taste, then add a very little sugar, sweet cream, or butter, etc., to suit taste.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive