Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Buckwheat | 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
- four cups of warm water
- three cupfuls of buckwheat meal
- two tablespoonfuls of nice molasses
- one teaspoonful of salt
- two tablespoonfuls of hot water
- a cup of indian meal
- a spoonful of butter
- three eggs
- salt
Directions
Four cups of warm water.
Nearly three cupfuls of buckwheat meal.
Nearly a cup of Indian meal.
Two tablespoonfuls of nice molasses.
One teaspoonful of salt.
Half a cake of compressed yeast.
Scald the Indian meal with only water enough to swell it. When cool, add this to the buck-
122 WHAT TO GET FOE BEEAKFAST.
wheat, and with the measure of warm water, beat till all are well mixed. To this, add the salt, mo- lasses and yeast, which should be dissolved in a little water. Now beat all five or six minutes, and set to rise in a warm place, over night. A pitcher, is very convenient to fry buckwheats from, which should be covered with a thick cloth, over night.
In the morning beat your batter well and set it near the fire for a second rising. Buckwheats are not in perfection without soda, which should be added whether the cakes are sour or not, but not till just before they are baked. When breakfast is on the table, dissolve an even teaspoonful of soda in a little warm water, stir it well into the batter, and bake. Serve them as quick as possible from the griddle.
Indian meal makes buckwheats much more ten- der than flour ; they are much better made with milk than water.
MUTTON AND LAMB BREAKFASTS. 123
BREAKFAST No. 34.
Oatmeal Mush. Egged Mutton Hash. Huckleberry Cake.
Coffee, or Tea. Ripe Fruit.
This is a delicious as well as nutritious summer breakfast. To tliree cupfuls of finely chopped mutton or lamb, add two tablespoonfuls of hot water. Break into it three eggs and stir all to- gether. When the eggs are sufficiently cooked, add a spoonful of butter, and thoroughly mix. Serve quickly.