Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 teaspoonful of flour mixed up
- two cupfuls of hominy in cold water over night
- twelve ears of corn
- four eggs
- pepper
- salt
Directions
Wash, scrape, and cut lengthwise ; boil in slightly salted water till tender ; drain, and fry in butter. Parsnips are nice mashed and seasoned with butter, pepper and salt.
GREEN CORN FRITTERS. Twelve ears of corn, grated ; four eggs, tablespoon- ful of butter, salt, very little flour ; fry like griddle cakes.
GREEN PEAS. Shell and wash lightly. Cook half an hour in salted water ; add a lump of sugar unless fresh from the vines ; drain ; add cream, or milk and butter, pepper and salt. Let them remain on top of stove till the milk is hot; serve. Some stir in a thickening made of one teaspoonful of flour mixed up with cold milk.
Soak two cupfuls of hominy in cold water over night; in the morning, put into rice boiler and let cook three or four hours; add water as needed. Salt just
266 THE GOOD CHEER COOK BOOK.
before taking from the stove. Serve with cream and sugar.