Photo: Cala
Estimated Nutrition (whole recipe, rough)
660
Calories
24g
Protein
8g
Fat
124g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| 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
- 2 tablespoons of flour
- 12 ears of corn
- 1 small onion before boiling
- 2 qts
- 2 eggs have been well beaten
- pepper
- salt
Directions
1
12 ears of corn, or 1 can of corn boiled twenty minutes; add 1 small onion before boiling; add 2 qts. of rich milk; season with pepper, salt and butter; thicken with 2 tablespoons of flour. Boil the whole ten minutes ; then put through a sieve ; turn into a tureen in which the volks of 2 eggs have been well beaten.
2
Mrs. F. E. Sill.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive