Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Rye | 1 slice (32g) | 83 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Caraway Seed | not in our table | 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 potato water
- one cupful sugar
- one cupful molasses
- one-half cupful caraway seed
- one sieveful rye flour scalded
- one good hour
- salt
Directions
One sieveful rye flour scalded with hot water enough to moisten, cover and let stand one hour; one pint potato water, with dissolved yeast cake, and a little white flour, set to rise for one hour. With this mix the scalded rye flour, adding one cupful sugar, one cupful molasses, one-half cupful caraway seed, little salt. Knead stiff with white flour, letting it rise twice before baking. Bake slowly one good hour. Moisten top with a little molasses and water. — Mrs. Swan Friberg, Wil- liams, Ariz.