Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| 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
- 2 cups of buttermilk
- 1 cup of cornmeal
- 2 cups of brown flour
- 1 teaspoonful of soda
- 1 cup of sweet milk
- 2 teaspoonful of salt
- 1 cup of flour
- a cup of seeded raisins may be added if you like
- 2 eggs
- 1 egg
- half full
- salt
Directions
2 eggs; cup of New Orleans
1^2 cups of buttermilk; molasses;
1 cup of cornmeal ; Pinch of salt ;
2 cups of brown flour; 1 teaspoonful of soda.
Dissolve the soda in a tiny portion of boiling water; add to the molasses. Mix all together and beat as cake. Put in greased mold and steam three hours. A cup of seeded raisins may be added if you like it.
1 egg; 1 cup of sweet milk;
^2 teaspoonful of salt; 1 cup of flour.
Put the milk in a bowl; beat into it the yolk of the egg. Mix the salt with the flour and beat it into the milk. Add the stiffly-beaten white last, and pour into well-greased, hot gem pans, filling them half full. The secret of making good popovers lies entirely in the baking. The oven must be very hot at first to raise them, and gradually cool to bake them thoroughly. Send from the oven to the table — they fall when the heat is lost.