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 |
| Yogurt | 170g plain Greek | 100 |
| Rye | 1 slice (32g) | 83 |
| 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 quart of boiling hop- water
- one-half cup of salt
- one cup of sugar
- one cup of fresh yeast
- one quart rye flour
- one pint sour cream
- six good sized potatos
- one yeast cake
- one cake magic yeast
- salt
Directions
Six good sized potatos, grated fine. Pour over them one quart of boiling hop- water (not too strong-, or it will make the bread dark). Add one-half cup of salt, and one cup of sugar. Stir it well, and when cool, add one yeast cake, or one cup of fresh yeast, or one cake magic yeast. Let it rise, and cork tight and keep in a cool place.
Mrs. F. J. Wagner. MRS. MOSSIN'S RYE BREAD.
One quart rye flour, tablespoon of salt, half a magic yeast cake' dissolved in warm water. Make a batter quite thick, using water hot as you can keep your fingers in. Let stand over night. In the morning dissolve half a cake compressed yeast, one pint sour cream, equal parts of white and of rye flour to knead. Let rise one hour. Bake two hours in mod- erate oven.
BREAD, ROLLS, ETC. 213