Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- one pint of cream
- one cupful of flour
- one-half cupful of butter
- three tablespoonfuls of milk
- two teaspoonfuls of salt
- one pint of grated corn
- one tablespoonful each of flour
- one-half cupful of milk
- two tablespoonfuls of flour
- two tablespoonfuls of sweet milk
- a cupful of milk
- twelve ears of corn
- three eggs
- six nice plump ears of sweet corn
- six large ears corn grated
- four grated crackers
- two eggs
- salt
- pepper
Directions
Boil the macaroni in salted water until soft ; drain. Make a sauce of butter and bread crumbs warmed to- gether; when warm, stir in sweet cream or milk; pour this sauce on the macaroni while hot.
Mrs. B. Himmelsbach.
BOILED ONIONS. Peel and wash ; boil twenty minutes ; pour off water ; add boiling water, with a little salt ; let boil till quite tender ; add a cupful of milk, and boil ten minutes longer ; drain ; season with butter, pepper and salt, and a little cream, if you have it.
CORN DODGERS. Twelve ears of corn, scraped ; one pint of cream, three eggs, small teaspoonful of saleratus, flour enough to thicken like batter cakes. If you have not cream, take milk and melted butter ; salt. Mrs. Ernst Funke,
Oconto, Wis.
CORN OYSTERS— No. 1.
One cupful of flour, one-half cupful of butter, three tablespoonfuls of milk, two teaspoonfuls of salt, one-
262 THE GOOD CHEER COOK BOOK.
fourth teaspoonful of pepper, one pint of grated corn ; pour the corn on the flour, and beat well ; then add the other ingredients, and beat rapidly for three minutes ; have fat in the frying pan to the depth of about two inches; when smoking hot put in the batter by the spoonful, holding the spoon close to the fat, and the shape of the oyster will be good ; fr}^ about five minutes.
CORN OYSTEES— No. 2.
Six nice plump ears of sweet corn ; grate, beat one ^gg^ add one tablespoonful each of flour and sweet milk ; stir into grated corn, drop the mixture, a spoon- ful in a place into hot lard, and fry brown.
Mrs. a. J. Cady,
Rockford, 111. CORN OYSTERS (Green)— No. 3. Six large ears corn grated, three eggs, three or four grated crackers, one-half cupful of milk, salt and pepper to taste. Fry on the pancake griddle with butter. Mrs. A. Hoffman.
CORN OYSTERS— No. 4. One can of corn, two eggs, two tablespoonfuls of flour, two tablespoonfuls of sweet milk, salt and pepper to taste. Fry as batter cakes. Mrs. Waters.