Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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 pint of sifted corn meal
- a gill of molasses
- a large tablespoonful of soda
- 22 bread
- one teaspoon- ful salt
- salt
Directions
Make a rather stiff mush of corn meal, boiling it long and well ; salt to taste. When milk-warm stir in yeast in just the proportion for wheat sponge. In cool weather this must
22 BREAD.
be done over night, and in the morning, when light, work in as much rye flour as the sponge will hold. Do not get it too stiff, for it will adhere to the hands, even when stiff enough, and unlike wheat dough its stickiness is not a sign of the need of more flour. Let the dough rise, and do not attempt to mould it, but pour into well buttered tins.
RYE BREAD (Steamed).
Haifa pint rye meal unsifted, one pint of sifted corn meal, the same quantity of sour milk, half a gill of molasses, one teaspoon- ful salt, and a large tablespoonful of soda, dissolved in a little warm water. Stir well together, adding the soda last. Steam it for four hours.