Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Buckwheat | 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
- one quart buckwheat
- one pint sifted corn meal
- one quarter of a pound graham flour
- one iron spoonful white flour
- two iron spoonsful of yeast
- two spoonsful dark molasses
- half cake compressed yeast
- one-half teacup of liquid yeast
Directions
One quart buckwheat, one quarter of a pound graham flour, one pint sifted corn meal, one iron spoonful white flour, a little salt. Mi^ with two iron spoonsful of yeast, and tepid milk and water to a thick batter. Beat well, and set to rise twelve hours before it is to be used. Add two spoonsful dark molasses, to make them bake a nice brown. Use either one- half cake compressed yeast, or one-half teacup of liquid yeast.