Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 cup sour milk
- one cup rye flour
- a cup of molasses
- a large tablespoonful of lard
- a cupful of boiling water
- one sweet milk
- one tea- spoon of soda in three-quarters of a cup of molasses
- half teacups of sifted meal
- two eggs separately
- salt
Directions
One cup sour milk, one sweet milk, one cup rye flour, one and one-half of graham, one and a half of corn meal, one tea- spoon of soda in three-quarters of a cup of molasses, little salt. Steam three hours.
Mrs. J. G. Mossin. CORN BREAD.
Take one and a half teacups of sifted meal (the yellow is the best) . Add salt and a large tablespoonful of lard. Pour over this a cupful of boiling water, stirring the meal so that all should have some of the water. Sour milk with an even tea- spoonful of soda (more or less, according to the milk) dis- solved in boiling water is added to the scalded meal until the consistency of mush. Beat the whites and yolks of two eggs separately; mix together and beat again. Add them to the