| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Dutch | Penndutch, Vegetables | 1 | Servings |
INGREDIENTS
| 2 | c | Corn pulp |
| 2 | Egg, separated | |
| 1/4 | t | Pepper |
| 2 | T | Flour |
| 1/2 | t | Salt |
INSTRUCTIONS
Instructions: Canned or fresh corn may be used. To the corn pulp add the beaten egg yolks, flour and seasoning. Add the stiffly beaten egg whites and blend. Drop by spoonfuls the size of an oyster on a hot buttered frying pan and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Posted to MM-Recipes Digest by tbankerd@staug.com on May 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 87
Total Fat: 9.7g
Cholesterol: 372mg
Sodium: 1305.2mg
Potassium: 161.9mg
Carbohydrates: 13g
Fiber: <1g
Sugar: <1g
Protein: 14.2g