Estimated Nutrition (whole recipe, rough)
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 |
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 tablespoonful of butter
- one half cupful of cream
- one half teaspoonful of salt
- a dash of pepper
- one canful of corn one tablespoonful of butter
- salt
- pepper
Directions
Turn it into a sieve, and let a little water run over it from the faucet. Put it into a shallow baking dish; add to one canful of corn one tablespoonful of butter, one half cupful of cream or milk, one half teaspoonful of salt, and a dash of pepper. Place in the oven to brown the top, and serve in the same dish.
Mix equal parts of corn, cut from the ear, and any kind of beans; boil them separately; then stir them lightly together, and season with butter, salt, and pepper and add a little cream if convenient.
ARTICHOKES
Cut the stems off even with the leaves; remove the hardest bottom leaves, and cut off the top ones straight across, leaving an opening. Take out the inside, or choke. Wash well, and place upside down to drain. Put them into boiling water for half an hour, or until the leaves pull out easily; drain well, and serve on a napkin. They should be cut with a sharp knife into halves or quarters, and served with white, Bechamel, or Hollandaise sauce. The bottom and the base of the leaves only are eatable.