Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 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 |
| 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
- 1 cupful of corn flour
- 1/2 cupful of white flour
- 1 tablespoonful of butter
- 1 cupful of milk
- 1 teaspoonful of salt
- 1 teaspoonful of baking-powder
- a tablespoonful of batter into each one
- 2 eggs
- two kinds of flour
- salt
Directions
(MADE OF CORN FLOUR)
2 eggs. 1 cupful of corn flour. 1/2 cupful of white flour. 1 tablespoonful of butter. 1 cupful of milk. 1 teaspoonful of salt. 1 teaspoonful of baking-powder.
Break the yolks of the eggs; add to them milk, salt, and melted butter; mix them well together, then add the two kinds of flour. Beat the whites of the eggs to a stiff froth; when they are ready, add the baking-powder to the flour mixture and then fold in lightly the whipped whites. Turn at once into warm gem-pans, a tablespoonful of batter into each one, and bake in a hot oven for fifteen minutes. This receipt can be used for any kind of flour.