Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
455
Calories
17g
Protein
26g
Fat
42g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- 2 cups popped corn, finely pounded
- 3 cups milk
- 3 eggs, slightly beaten
- ½ cup brown sugar
- 1 tablespoon butter
- ¾ teaspoon salt
Directions
1
Scald milk, pour over corn, and let stand one hour. Add remaining ingredients, turn into a buttered dish, and bake in a slow oven until firm. Serve with cream, or maple syrup.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg