Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- two cups of roman meal
- one cup of graham meal
- one-half cup of white flour
- two teaspoonfuls of salt
- two cups of scalded milk
- half cup of lukewarm water
- half potato
- one yeast cake that has been dissolved in a half cup of lukewarm water
- two loaves of bread
Directions
Put in a mixing bowl two cups of Roman meal, one cup of graham meal, and one-half cup of white flour, two teaspoonfuls of salt. Pour over it two cups of scalded milk, or half potato, or rice water, hot. Add one yeast cake that has been dissolved in a half cup of lukewarm water. Beat thoroughly for a few minutes, put in a warm place to rise over night; in the morning add enough white flour to knead. After a thorough kneading, set to rise well covered, until double the bulk. Make out in loaves, let rise again twice the size, bake one hour. This amount will make two loaves of bread and a pan of biscuits.