Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
711
Calories
21g
Protein
9g
Fat
135g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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 half cupfuls unbolted flour
- one half corn-meal
- one half buttermilk
- one half tea-cupful molasses
- one tea-spoonful salt
- one tea-spoonful of soda
Directions
1
Take two and one half cupfuls unbolted flour, two and one half corn-meal, one and one half buttermilk, one of warm water, one half tea-cupful molasses, one tea-spoonful salt, one tea-spoonful of soda ; stir all together and mix well. Have a pan well greased, pour in the batter, set in a steamer over a pot of boUing water. Keep up the steam and let it cook for three hours, then you can take it out, lay it on a paper, set in a moderately heated oven vat, but not long enough to brown it. — Mrs. Rvssell.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive