Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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
- three pints of milk
- a quart of milk
- one dozen ears of corn
- four eggs
- two eggs
- nutmeg
Directions
Grate one dozen ears of corn; then make a bat- ter of a quart of milk and four eggs, a little flour, and sugar to the taste, and a very small piece of butter; bake slowly one hour. To be eaten with sugar and butter beaten up very light.
A GOOD CUSTARD. To three pints of milk, sweetened to your taste, add two eggs, well beaten; cut some bread in squares, very thin, and put over the top, upon which grate nutmeg ; bake very slowly, and be care- ful the milk docs not curdle.
The flour for making cakes should always be sifted before using it, and of superfine quality, and dry. The butter must be the best, and the salt and water well worked out of it. The eggs should always be fresh.