Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
808
Calories
30g
Protein
16g
Fat
137g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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
- 1 cupful cold milk 1 quart boiling milk dissolve corn starch in cold milk
- 1 quart boiling milk dissolve corn starch in cold milk
- 1 tablespoonful sugar
- 5 eggs 2 tablespoonfuls corn 4 tablespoonfuls sugar starch 1 cupful cold mil
- 2 tablespoonfuls corn 4 tablespoonfuls sugar starch 1 cupful cold milk 1 qua
- 4 tablespoonfuls sugar starch 1 cupful cold milk 1 quart boiling milk dissol
Directions
1
5 eggs 2 tablespoonfuls corn
2
4 tablespoonfuls sugar starch
3
1 cupful cold milk 1 quart boiling milk
4
Dissolve corn starch in cold milk. Make boiled custard of yolks, sugar and starch. Frost with the whites beaten stiff with 1 tablespoonful sugar.
5
Mae L. Cheney.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive