Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
519
Calories
17g
Protein
26g
Fat
59g
Carbs
What these numbers assume — 7 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 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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 quart milk
- one third cup of yellow corn meal
- 1 cup sugar
- 1 cup molasses
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
- 3 eggs
Directions
1
_Contributed by Mrs. F. S. Burrows, Philadelphia, Pa._
2
One quart milk, one third cup of yellow corn meal, 1 cup sugar, 1 cup molasses, 3 eggs, 2 tablespoons butter, ½ teaspoon cinnamon. Heat the milk to the boiling point, stir in the meal and let it just boil. Remove from the fire and add butter, sugar and molasses. When it is cooler, add the eggs, etc. Bake in rather slow oven for about an hour. Serve with butter for a sauce. Some put raisins in the pudding.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg