Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
236
Calories
4g
Protein
18g
Fat
19g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 quart of tender green corn split
- 1 cup sweet cream
- 1 heaping tablespoon butter
- salt
- pepper
Directions
1
1 quart of tender green corn split and scraped from the cobs : season with salt and pepper to taste, and add 1 heaping tablespoon butter. Have ready a nicely stewed chicken ; put a layer of corn is a baking dish, then a layer of chicken, repeating this until it has all been used, having the corn last. Pour over it the chicken gravy and 1 cup sweet cream. Bake in a moderate oven.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive