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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| 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 |
| 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
- two tablespoonfuls of butter
- three pints of corn
- three tablespoon fuls of butter
- one-half cupful of sweet cream
- one-half cupful of water
- a tablespoonful of melted butter
- three quarters of an hour
- one-half inch thick
- pepper
- salt
Directions
Cut the carrots lengthwise, and boil until perfectly tender ; when done, have ready a sauce-pan with two tablespoonfuls of butter, and small cupful of cream ; slice carrots into the pan ; add pepper and salt ; let them stew ten or fifteen minutes, stirring gentl}^ once or twice and serve in a vegetable dish.
272 THE GOOD CHEER COOK BOOK. STEWED CORN.
Shave corn off the ear, being careful not to cut into the cob, to three pints of corn, add three tablespoon fuls of butter, salt and pepper, with just enough water to cover ; place in sauce pan ; cover and cook slovvl}' from one-half to three quarters of an hour ; stir with a spoon often, and if necessary add more water ; a few moments before it is done, add one-half cupful of sweet cream.
STEAVED PARSNIPS. Wash, scrape, and cut into slices about one-half inch thick; put into a rice boiler; add one-half cupful of water; season with salt and pepper, a tablespoonful of melted butter ; cover closely, and let cook till tender. When ready to serve, add one-half cupful of sweet cream.