Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- three pints put one teaspoon of salt
- one teaspoon of soda dissolved in milk
- one pint of wheat
- three eggs
- salt
Directions
MRS. J. P. FOSTER. '
Bread that is sour can be made into good breakfast cakes. Cut it in small pieces, and, if not wanted for immediate use, it can be kept a number of weeks by drying the pieces in a moderately hot oven; care must be taken that it does not burn. When you wish to make cakes for breakfast, soak the bread over night in cold wa- ter; in the morning, drain off all the water, mash the bread fine, and to every three pints put one teaspoon of salt, three eggs, one teaspoon of soda dissolved in milk, one pint of wheat or rye flour; add sufficient milk to enable you to fry them as you would buck- wheat cakes. If the flour which is used is mixed over night with a large spoon of yeast, the eggs may be omitted.