Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1116
Calories
35g
Protein
28g
Fat
182g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- ½ cup corn meal
- ½ cup flour
- ½ cup cooked rice
- 2 tablespoons sugar
- ½ teaspoon salt
- ⅔ cup scalded milk (scant)
- 1 egg
- 1 tablespoon melted butter
- 3 teaspoons baking powder
Directions
1
Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg