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 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hop | 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 quarts of corn meal allow a teacupful of boiling water
- one quart graham flour
- one tablespoonful of salt
- one quart of lukewarm water
- one quart of the corn meal
- four tablespoonsful of strong hop yeast
- one-half cake compressed yeast
- one teacupful of molasses
Directions
To two quarts of corn meal allow a teacupful of boiling water, one quart graham flour, four tablespoonsful of strong hop yeast, or one-half cake compressed yeast, one tablespoonful of salt, one teacupful of molasses, and one quart of lukewarm water. Scald one quart of the corn meal with the boiling water, add the lukewarm water, and then stir in gradually the other quart of meal and the graham flour, add the other in- gredients, the yeast last, and set it to rise. When light bake in a quick oven.