Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
257
Calories
9g
Protein
18g
Fat
18g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
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 tablespoonfuls corn beaten yolks of 2 eggs starch cook in double boiler
- a small piece of butter
- 2 eggs starch cook in double boiler
Directions
1
Grated rind and juice of 1 V2 cupful sugar
2
lemon iy2 cupfuls cold water
3
2 tablespoonfuls corn Beaten yolks of 2 eggs
4
Cook in double boiler, stir all the time while cooking, add a small piece of butter. Bake a crust and put in the filling, frost and brown.
5
Mrs. E. D. Mills.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive