Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | 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
- half pints of milk
- one-half pint of bolted corn meal
- three cups of corn meal
- one cup of flour
- one cup of syrup
- one cup of sour milk
- two cups of sweet milk
- one teaspoon of soda
- one teaspoon of salt
- two table- spoons of flour
- two eggs
Directions
Mrs. E. S. Chesebrough. Boil a teacup of rice quite soft ; while hot, add butter
284 THE HOME OOOK BOOK.
the size of an egg, one and a half pints of milk, rather more than one-half pint of bolted corn meal, two table- spoons of flour, two eggs and a little salt. Bake just one hour. The bread should be about two inches thick.
MRS. FURLONG'S BROWN BREAD.
Three cups of corn meal, one cup of flour, one cup of syrup, one cup of sour milk, two cups of sweet milk, one teaspoon of soda, one teaspoon of salt ; steam four hours.