Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 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 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- one cup milk
- three teaspoons baking powder
- half cups of sour milk
- two tablespoons of melted lard
- two tablespoons molasses
- a cup of sugar
- one egg
- one tea- spoon saleratus
- butter the size of an egg
Directions
Mrs. L, J. Tilton.
One egg, half a cup of sugar, piece of butter the size of an egg, one cup milk, three teaspoons baking powder, Graham meal to make a batter thick enough to drop in rings without spreading ; thoroughly mix the baking pow- der with the meal ; melt the butter and mix well with the sugar and egg ; add the milk and p^radually stir in the meal.
GEAHAM MUFFINS
Mrs. J. H. Brown.
One egg, one and a half cups of sour milk, one tea- spoon saleratus, a little salt, two tablespoons of melted lard or butter, two tablespoons molasses; make stiff enough to drop from spoon. Bake fifteen minutes.