Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 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 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 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
- 1 cup scalded milk
- 1 cup corn meal
- 1 cup wheat flour
- 1 teaspoonful of salt
- 1 tablespoonful each of su- gar
- one-third cup of lukewarm water
- 5 tablespoonfuls sugar
- 2 tablespoonfuls butter
- 2 cups of flour
- 1 teaspoonful salt
- one-half cup of lukewarm water
- one-half cup of well washed currants
- 1 yeast cake
- 1 egg
- one tea- spoonful of cinnamon
- salt
Directions
1 cup scalded milk. 1 cup corn meal. 1 cup wheat flour.
1 yeast cake.
1 teaspoonful of salt.
1 tablespoonful each of su- gar and butter or short- ening.
Pour the hot milk onto the corn meal, salt and sugar, when cool add the yeast that has been dis- solved in one-third cup of lukewarm water, then beat in the cup of flour, cover, and let rise overnight; in the morning mix with it enough white flour to knead, and the shortening. Knead thoroughly, let rise slowly twice the size, make out the same as Parker House rolls, let rise in the pans, slowly, until light ; bake in a hot oven twenty minutes.
1 cup scalded milk.
5 tablespoonfuls sugar.
2 tablespoonfuls butter.
1 yeast cake.
2 cups of flour.
1 teaspoonful salt.
Pour the hot milk over the salt, sugar and butter. When cool add the yeast that has been dissolved in one-half cup of lukewarm water, and the egg well beaten. Beat in the flour, let rise about two hours, then cut in flour enough to make a stiff dough with one-half cup of well washed currants and one tea- spoonful of cinnamon. Let rise again twice the size. Shape in small balls, place on buttered pan. When well risen bake in a quick oven fifteen minutes. Brush over with milk just before taking from the oven.