Scald milk in double boiler, add corn meal, gradually, and cook 5 minutes, stirring to make very smooth. Cool slightly and add butter, sugar and salt. Add egg yolks, then fold in egg whites. Bake in greased baking dish in moderate oven about 45 minutes. Serve hot from dish in which it was baked with plenty of butter. >From Favorite recipes of Colfax Country Club Women, 1946 by Mrs. J.W. Wilferth, Springer. Typed by Ethel Snyder
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 105 (10%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||16 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 24.8mg||8 %|
|Sodium 120.6mg||4 %|
|Potassium 691.9mg||18 %|
|Total Carbohydrate 202.2g||59 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 191.7g|
|Protein 23g||33 %|
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Calories per serving: 1016
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