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 |
| Milk | 1 cup (244ml) whole | 149 |
| Bread | 1 slice (30g) white | 79 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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
- two cups of milk
- two teaspoonfuls of salt
- one tablespoonful of sugar
- one cup of sifted corn meal
- 17 cup of lukewarm water
- one cup of corn meal
- one yeast cake that has been dissolved in one-half breads
- one-half breads
- two loaves
- salt
Directions
Heat two cups of milk or the same amount of water that potatoes or rice have been boiled in. Let this come to the boiling point. Add two teaspoonfuls of salt, one tablespoonful of sugar. Then stir in one cup of sifted corn meal. Stir and cook for five minutes. Remove from the fire. When cool add one yeast cake that has been dissolved in one-half
BREADS. 17
cup of lukewarm water, cover, set in a cool place to rise over night In the morning stir in one cup of corn meal, the rest white flour or whole wheat. Knead thoroughly. Grease the bread pan, put back the dough, let rise slowly until double the bulk, then shape in loaves, rise twice the size, and bake slowly for one hour. This amount makes two loaves.