Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | 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-half cups buttermilk
- one-half cup sugar
- one-half teaspoons soda
- one teaspoon baking powder
- one-half pints rye meal
- one-half pint flour
- half cup corn meal
- two teaspoons baking powder
- two tablespoons each of molasses arid sugar
- two cups of scalded milk over two tablespoons of but- ter
- one teaspoon of salt
- one-fourth cup of warm water
- two tablespons butter
- one egg
- two tablespoons of but- ter
- one yeast cake dissolved in one-fourth cup of warm water
- four eggs
Directions
One and one-half cups buttermilk, one-half cup sugar, two tablespons butter or lard, one and one-half teaspoons soda (level), one teaspoon baking powder (heaping) ; thicken with clear graham flour. — Mrs. Watson, Bay City, Mich.
"JOLLY BOYS."
One and one-half pints rye meal, one-half pint flour,. one- half cup corn meal, one egg, well beaten ; little cinnamon, little salt, two teaspoons baking powder, two tablespoons each of molasses arid sugar, and cold water enough to make a thick batter. Fry in deep lard or cottolene, a tablespoon at a time, until browned well ; and drain on paper. — Contributed.
SALLY LUXN (with Yeast).
Pour two cups of scalded milk over two tablespoons of but- ter and sugar, each ; one teaspoon of salt, when lukewarm put in one yeast cake dissolved in one-fourth cup of warm water. Beat three or four eggs, add to the batter made by stirring in flour until stiff batter is made. Let rise, put in shallow pans and let rise again, then bake and serve hot. Cut as you would cut a pie. — Mrs. K. W. Williams, Cynthiana, Ky.