Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
180
Calories
6g
Protein
17g
Fat
1g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- two cups of small homony very soft
- a large spoonful of butter
- three eggs
- salt
Directions
1
BOIL two cups of small homony very soft; add an equal quantity of corn meal with -a little salt, and a large spoonful of butter; make it in a thin batter with . three eggs, and a sufficient quantity of milk — beat all together some time, and bake them on a griddle, or in woffle irons. When eggs cannot be procured, yeast makes a good substitute; put a spoonful in the batter, and let it stand an hour to rise.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive