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 |
| Lard | 1 tbsp (12.8g) | 115 |
| 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 |
| 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
- one teaspoon of salt
- one-half teaspoon of soda
- three quarts of sifted flour make a hole in the center
- one pint of lukewarm water
- a pint of lukewarm water
- four loaves
- one-half pirn of sweet milk into which stir enough corn meal to make a thin mush
- three rounded tablespoons of sugar
- half fill the pans
- lard the size of an egg
- salt
Directions
For Making Three to Four Loaves.
Scald one-half pirn of sweet milk into which stir enough corn meal to make a thin mush. Set in a warm place over night. In winter this should be done about noon of the day previous to baking. In the morning take a pint of lukewarm water, add one teaspoon of salt, one-half teaspoon of soda, and enough flour to make a thick batter. Now stir in the mush, which should be well fermented, and set in a warm place. This sponge should rise in two or three hours to twice its own size, then add three quarts of sifted flour Make a hole in the center and put in a level tablespoon of salt, three rounded tablespoons of sugar and lard the size of an egg. Pour in one pint of lukewarm water and the sponge. Make rather a stiff dough and knead well for fifteen or twenty minutes, then make into loaves which will about half fill the pans, and set in a warm place to rise until it fills the pan. Bake in a tolerably hot oven about forty or fifty minutes. — Mrs. Wm. Martin.