Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
134
Calories
4g
Protein
7g
Fat
19g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 cup thick sweet cream
- 11/2 dozen ears corn
- salt
- pepper
Directions
1
11/2 dozen ears corn, scored, then scraped from cob; add salt and red pepper to taste, butter size of a small egg and 1 cup thick sweet cream ; butter a baking dish and add above mixture ; bake in a quick oven. Mrs. W. M. Lindsey.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive