Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- two cups of flour
- one cup of graham meal
- one-half pint of scalded milk into which put three large iron spoons of molasses
- one cup of milk
- two tablespoonfuls of sugar
- two teaspoon fuls cream of tartar
- one-half cups gi-uham flour
- one-half cups of flour
- two cups of buttermilk
- one tablespoon of melied butter
- one quart of flour
- two cups of milk
- one teaspoon of salt
- two cups of boiling water on ore cup of nudavene flakes
- three large iron spoons of molasses
- 52 over night
- one loaf
- one egg
- two table- spoons of sugar
- one tea- spoon of soda
- three ta- blespoons of sugar
- two eggs
- two tea- spoons of cream tartar
- one teasjdoon of soda
- two round pans
- two even cups of flour
- one large cup of h
- five miuvites
- 0 acts as a natural system tonic
- 0 company
- salt
Directions
Two cups of flour, one cup of graham meal, one-half pint of scalded milk into which put three large iron spoons of molasses and a little salt. IVlix graham with flour, add the wetting while warm, lastly add one-third of a yeast cake dis- aolved in luke warm water; add a little water if needed; rise
We Handle the Best Graham Flour
52 over night, mold into loaves in the morning, and rise in pans Hke yeast bread. This makes one loaf.
One cup of milk, one egg, two tablespoonfuls of sugar, one of melted butter, two teaspoon fuls cream of tartar, one of soda, flour to make a batter as thick as cup cake. Bake in a roll pan in a very quick oven.
GKAHAM MUFFINS. One and one-half cups gi-uham flour, one and one-half cups of flour, two cups of buttermilk, one egg, two table- spoons of sugar, one tablespoon of melied butter, one tea- spoon of soda, salt.
SALLY LUNN. One quart of flour, piece of butter size of egg, three ta- blespoons of sugar, two eggs, two cups of milk, two tea- spoons of cream tartar, one teasjDOon of soda, salt. Scatter cream tartar, salt and sugar into flour, add eggs, butter melted, and one cup of milk ; dissolve soda in remaining cup, and stir all together steadily a few minutes. Bake in two round pans.
Two cups of milk, two even cups of flour, two eggs, one teaspoon of salt. Bake one-half hour.
OATMEAL. Pour two cups of boiling water on ore cup of Nudavene Flakes, add a scant teaspoonful of salt, and boil one hour in a double kettle. Serve with cream.
Stir one large cup of H. O. into a pint and a half of boil- ing water, salt to taste ; boil from three to five miuvites, stir- ring constantly, and serve hot or cold with milk, cream, sugar or syiup. Or fry in slices after cooling thoroughly, and serve with butter, sugar or syrup.
Try our Pure Maple Syrup
I WANT SOME MORE."
"' •' ?i ■■gjIfflff'-'gMBe^-'^
" I want some more." — Oliver Twist.
This immortal remark of Oliver's was occasioned by the sly action of the cook in substituting H-O for the commoner brands of oatmeal. Taken at breakfast H-0 acts as a natural system tonic, and aids largely in removing the evils of dyspepsia and indigestion. It costs more and is worth more than other oats.
The H-0 Company.
-FOR SALE BY-
W. H. MANSFIELD & CO., Putnam, Ct.
>\ HAVE ^ HOT \v
]R0jal. Milk EigeRit)
At Every Meal.
Serve them hot, and you will find them of the most delicious flavor, and the most desirable of any biscuit manufactured.
DIRECTIONS.
Place in a hot oven, immediately before breakfast, din- ner, lunch or tea, a sufficient number for the table, and when wanned through place upon table and use while hot.
Caution — Do not let them renain in oven long enough to burn.
Those who have tried them in this way will use no other kind of cracker. Each cracker is stamped "Parks & Savage Royal." There are none genuine without our name, as we are the only manufacturers of this celebrated Biscuit.
(Ask your grocer for them.)
Parks Sl Savage,