Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 cupfuls of graham meal
- one cupful of white flour
- two cupfuls of sweet milk
- two tablespoonfuls of porto rico molasses
- one teaspoonful of salt
- a cup of liquid yeast
- a teaspoonful of soda in a very little warm water
- five degrees over night
Directions
Two cupfuls of Graham meal, unsifted.
One cupful of white flour.
Two cupfuls of sweet milk or warm water.
Two tablespoonfuls of Porto Rico Molasses.
One teaspoonful of salt.
Half a cake of compressed,
Or half a cup of liquid yeast.
MUTTON AND LAMB BREAKFASTS. 117
Mix flour, meal, and salt. Scald the milk, and, when at blood heat, pour into the middle of the flom\ Dissolve yeast, and with the molasses add to the mixture. Beat all thoroughly to a batter dough. When well mixed, set it in a temperature of about sixty-five degrees over night. Graham sponge sours more quickly than white, and should not rise in so high a temperature.
Early in the morning, beat it up well, and let it rise again. When about to bake, dissolve half a teaspoonful of soda in a very little warm water, and thoroughly incorporate it with the batter. Bake in well-buttered muffin-tins or gem-pans. These do not require so hot an oven as white muf- fins, but should bake longer.