Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| 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
- one pint cornmeal
- one cup of milk
- half cups of flour
- one teaspoon baking powder
- a teaspoonful of salt
- a piece of lard as large as a walnut
- two eggs
- salt
Directions
Take one pint cornmeal, pour in sufficient boiling water to scald it well, let cool, then add a teaspoonful of salt, a piece of lard as large as a walnut, and one or two eggs, and beat thoroughly ; put in a little sweet milk to make it brown nicely ; bake in gem pans, or put in a stove pan, in spoonfuls. Bake in quick oven. —Mrs. J. R. Estill, Estill, Mo.
Two eggs, one cup of milk, pinch of salt, one and a half cups of flour, with one teaspoon baking powder. Serve with powdered sugar, or maple syrup. Fry in hot lard, as you do crullers.