Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- one quart of corn meal
- one quart of boiling milk
- one pound
- a spoonful of cream of tartar
- a piece of butter the size of an egg
- a pound of butter which has been washed
- a pound of butter
- half one of soda sifted
- ten mealy potatoes
- two knives into the flour
- six long
- one upon another till they are
- one upon
- 76 family receipt book
- butter the size of an egg
Directions
^ Upon one quart of corn meal, pour one quart of boiling milk, witli a smalFpiece of butter, a spoon- ful of salt, a spoonful of cream of tartar, and a half one of soda sifted with the meal ; when well mixed drop them into'a^pan, and bake in an oven : these cakes must be rough on top.
POTATO CAKES. Boil ten mealy potatoes, put to them a piece of butter the size of an egg, some salt and flour, enough to roll them out ; bake them in cakes, on the griddle : send hot to table.
TO MAKE PUFF PASTE. Take one pound and a half of flour ; sift half of it into a tin pan. The remainder keep for rolling out the paste ; take a pound of butter which has been washed and well worked the night before, and kept in a cold place. Cut up half of it with two knives into the flour, then mix it with a tumbler of ice water. Then roll it out very thin, and spread on it in small thin pieces a quarter of a pound of butter, and sift flour over it. Cut it in strips, about four inches wide, and six long ; lay one upon another till they are all on ; then roll again, and put the remain- ing quarter of butter on as before; roll and cut it in strips, and those strips in squares, and lay one upon another. When you make the pie do not take one of the strips, but cut it down, so as to have as many layers as possible in each pie. Always use the knives: never touch the paste with the hand.
76 FAMILY RECEIPT BOOK.