Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 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 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Hop | not in our table | 0 |
| Water | not in our table | 0 |
| Wheat | 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 ounces of hops in two quarts of water
- one cup of brown sugar in a jar
- one cup of flour stirred smooth
- one cup of salt
- two quarts of wheat bran
- two gallons of boiling water
- one tablespoon of ground ginger
- four quarts of sifted flour
- a handful of hops
- a pinch of salt
- a cup of home- made hop
- two quarts of water
- six potatoes boiled
- one teacup of molasses
- two large loaves
- three potatoes will improve the bread
- four loaves
- butter the size of an egg
- salt
- ginger
Directions
Mrs. J. B. Adams.
Boil two ounces of hops in two quarts of water ; put one cup of brown sugar in a jar; boil and strain the hops and pour into the jar. Add one cup of flour stirred smooth ; let it stand in a warm kitchen till it ferments. Add six potatoes boiled and mashed, and one cup of salt.
Mrs. Anna Marble.
Two quarts of wheat bran, one of Indian bran, two gallons of boiling water ; simmer an hour or so ; put in a handful of hops. As soon as the water boils, add one teacup of molasses and one tablespoon of ground ginger. When cold put in a teacup of yeast and cork tightly. Keep cool.
Mrs. E. S. Chesebrough.
Take four quarts of sifted flour and a teacup of yeast, a pinch of salt, and wet with warm milk and water stiff enough to knead. Work it on the board until it requires no more flour. If made at night the bread will be light enough to work over and put in pans early in the morn- ing. This quantity will make two large loaves. One- third of the lump may be taken for rolls, which can be made by working in butter the size of an egg, and setting aside to rise again : when light the second time make out in oblong shapes ; cover them with a cloth and let them rise again. As soon as they break apart bake in a quick
282 THE HOME COOK BOOK.
oven. They will not fail to be nice if they are baked as soon as they seam. This is the great secret of white, flaky rolls. Two or three potatoes will improve the bread. Good housekeepers always have flour sifted in readiness for use, and never use it in any other way.
M. E. B. Lynde.
The sponge is made over night in the center of a pan of flour, with milk and warm water and a cup of home- made hop and potato yeast to about four loaves. The yeast is put in when about half the flour and water are mixed, and then the remainder of the water is added and the sponge beaten with a wooden spoon for fifteen min- utes and left to rise over night in a moderately warm place. In the morning, the bread-dough mixed and kneaded for half an hour, adding flour to make a stiff' dough, and left to rise in a mass. It is then made into small loaves, being kneaded with as little flour as possible, and put in pans to rise the second time, all the while kept moderately warm, and when light bake in a moder- ately hot oven. The important part of said recipe is the beating of the sponge fifteen minutes, as given. Bread made after this recipe received first premium at Wisconsin State Fair, 1872.