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 |
| Molasses | 1 tbsp (20g) | 58 |
| Salt | 1 tsp (6g) | 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 pints of brown flour
- half pint of corn meal
- half pint of white flour
- one pint new milk
- one pint flour
- a piece of lard the size of an egg
- a pinch of salt
- a tablespoonful of black molasses
- one teacup ful of yeast
- quarter cake of com- pressed yeast
- one egg beaten very light
- lard the size of an egg
- salt
Directions
Two pints of brown flour, half pint of corn meal, half pint of white flour, one teacup ful of yeast, or quarter cake of com- pressed yeast, a piece of lard the size of an egg, and a pinch of salt. Mix with warm water, and add a tablespoonful of black molasses. Set it to rise at night, and bake in a hot oven.
One pint new milk, one pint flour, one egg beaten very light. Mix well, and fill the irons nearly full after they have been heated and greased. Put them to bake at once in a quick oven. They are very nice made of graham flour. Good for dyspeptics.