Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
353
Calories
17g
Protein
14g
Fat
42g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 1/3 cup sugar salt 3 eggs soak corn meal in milk 1 hour
- 2 2/3 cups rich milk 1/4 cup parched corn meal 1/3 cup sugar salt 3 eggs soak
- 1/4 cup parched corn meal 1/3 cup sugar salt 3 eggs soak corn meal in milk 1 h
- 3 eggs soak corn meal in milk 1 hour
- one white may be beaten to stiff froth
- salt
Directions
1
2⅔ cups rich milk ¼ cup parched corn meal ⅓ cup sugar salt 3 eggs
2
Soak corn meal in milk 1 hour, cook until thickened; add salt, and eggs beaten with sugar. Put into crust and bake. One white may be beaten to stiff froth and stirred in last, and if wished, a little sugar may be sprinkled over the top.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg