Salt to taste
A dish made with butter and cream.
contains dairycontains eggs
Ingredients
US
Metric
- 15 ml butter
- 120 ml cream
- 120 ml white corn meal
- 2 to 5 well beaten eggs
Make it lactose-friendly
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1/2 cup of cream → lactose-free cream or coconut cream
Steps
- Put in double boiler 470 ml of milk and 1/470 ml of cream. When this reaches boiling point salt to taste. While stirring constantly sift in 1/470 ml of white corn meal (this is best). Boil 5 minutes still stirring, then add 1 tablespoon of butter and from 2 to 5 well beaten eggs (beaten separately) 1 for each person is a good rule.
- Pour into a greased baking dish and bake in a quick oven until brown like a custard. It must be eaten hot with butter and is a good breakfast dish.
Nutrition (estimated, per serving)
| Calories | 542 |
|---|---|
| Protein | 29.5 g |
| Fat | 44.1 g |
| Carbs | 6.0 g |
| Fiber | 0.0 g |
| Sodium | 432 mg |
Source
The Suffrage Cook Book (Kleber, L. O., Mrs. [Compiler], pub. domain) — Public domain in the United States