Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Buckwheat | not in our table | 0 |
| Cake | 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 lukewarm water
- one cup milk
- two tablespoonfuls light brown sugar
- two cups buckwheat flour
- one cup sifted white flour
- half teaspoonful of salt
- one teaspoonful of soda
- two spoonfuls of royal
- one cake fleischmann's yeast
- one-half tea- spoonfuls salt
- one-fourth cake of yeast
- 52 grayville cook book in all receipts in this book calling
- five cents a pound are made from alum
- 53 cakes
- salt
Directions
One cake Fleischmann's Yeast, two cups lukewarm water, one cup milk, scalded and cooled, two tablespoonfuls light brown sugar, two cups buckwheat flour, one cup sifted white flour, one and one-half tea- spoonfuls salt. Dissolve yeast and sugar in lukewarm liquid, add buckwheat and white flour gradually, and salt. Beat until smooth. Cover and set aside in warm place, free from draft, to rise, about one hour. When light, stir well and bake on hot griddle.
If wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful of salt. Cover and keep in a cool place.
52 GRAYVILLE COOK BOOK
IN all receipts in this book calling for bak- ing powder use " Royal." Better and finer food will be the result, and you will safeguard it against alum.
In receipts calling for one teaspoonful of soda and two of cream of tartar, use two spoonfuls of Royal, and leave the cream of tartar and soda out. You get the better food and save much trouble and guess work.
Look out for alum baking powders. Do not permit them to come into your house under any consideration. They add an in- jurious substance to your food, destroying in part its digestibility. All doctors will tell you this, and it is unquestionable. The use of alum in whiskey is absolutely prohibited ; why not equally protect the food of our women and children ?
Alum baking powders may be known by their price. Baking powders at a cent an ounce or ten or twenty-five cents a pound are made from alum. Avoid them. Use no baking powder unless the label shows it is made from cream of tartar.
GRAYVILLE COOK BOOK 53
"It is written" — in the Scriptures —
"That man liveth not by bread alone.1'
Now it is ordained that cake is a fair coadjutor, but —
Give not the child too much cake,
As it may give it the stomach ache.