Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
424
Calories
18g
Protein
27g
Fat
32g
Carbs
What these numbers assume — 7 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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- 1 pint can corn in a saucepan
- 1 quart milk
- 3 pints broth
- 1 tablespoon butter in another pan
- 2 saltspoons pepper
- 1 egg yolk
- salt
- pepper
- nutmeg
Directions
1
Put 1 pint can corn in a saucepan with 1 quart milk and 3 pints broth. Season with li^ teaspoons salt, 2 saltspoons pepper and half as nmch nutmeg. Boil slowly 40 minutes. Melt 1 tablespoon butter in another pan with 2J ounces flour, stir hard for 2 minutes, pour in the corn, stir till it comes to a boil, add 1 egg yolk with \ cup cream: stir well for -5 minutes without boiling, strain and serve with bread croutons.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive