Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 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 |
| 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 tablespoon butter
- 1 cup sweet milk
- 1 cup of flour sifted
- 1 teaspoon baking powder
- 2 tablespoons tlour
- 1 pint corn
- four good sized ears
- 2 well beaten eggs
- 12 finely rolled crackers
- 4 dozen ears of corn
- 3 well beaten eggs
- 1 tea- spoon baking powder
- 3 eggs till light
- 7 rolled crackers
- 2 eggs
- salt
- pepper
Directions
Husk and clean the ears of corn, plunge in boiling salted wpter and boil 15 minutes. Drain ; put in a pan, baste with a little melted butter, and set in a hot oven until a good brown, turning occasionally. Serve on a hot dish in a napkin.
STEWED CORN, NO. 1.
Split and cut the corn from four good sized ears; add hve tablespoons good cream, 1 tablespoon butter. | teaspoon salt, and bake in a moderate oven f of ah hour, stirring frequently. Season with salt and pepper to taste, and turn into a covered dish to serve.
112 OLD COUNTRY RECIPES AND NEW.
STEWED CORN, NO. 2.
Take canned corn, or corn cut from cold boiled cobs, add cream, butter, salt and pepper, and cook 5 minutes.
CORN FRITTERS, NO. 1.
Mrs. John Terry.
Mix well together 1 can corn, 2 well beaten eggs, 1 cup sweet milk, 12 finely rolled crackers, 1 cup of flour sifted with 1 teaspoon baking powder, salt, butter, and pepper to taste. Drop by table- spoons into hot skillet and fry brown in butter or lard.
CORN FRITTERS, NO. 2.
Mrs. Florence Humphrey.
Take 4 dozen ears of corn, clean them and grate off all the corn ; add 3 well beaten eggs, \ cup sweet milk, \ cup flour, 1 tea- spoon baking powder, and salt to taste. Drop by tablespoons into boiling fat, and fry a nice brown. Serve hot.
CORN OYSTERS, NO. 1.
Mrs. C. F. Frasure.
Beat 3 eggs till light ; add 7 rolled crackers, salt and butter to taste, and 1 can corn; drop by spoonfuls into a hot skillet with a little butter ; serve hot.
CORN OYSTERS, NO. 2.
Cut and scrape or grate the corn from the cob ; make a batter of 2 eggs, well beaten, 2 tablespoons tlour, salt, pepper, \ pint milk, and 1 pint corn. Beat all together, and drop by spoonfuls into a skillet with hot butter or lard in. Fry brown.