Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
900
Calories
33g
Protein
17g
Fat
155g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| 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 rhode island corn meal
- 1 cup rye flour
- 1 teaspoonful salt
- 1 cup of molasses
- 5 cups of milk
- 1 baking powder
- 2 eggs
Directions
1
MRS. BRADFORD NORMAN, NEWPORT, R. I.
2
_Contributed by Mrs. George A. Dunning, West Chester, Pa._
3
2 cups Rhode Island corn meal, 1 cup rye flour, 1 teaspoonful salt, 1 baking powder, 2 eggs, well beaten, 1 cup of molasses, 5 cups of milk. Pour into large covered tin and let steam all night.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg