Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- two cupfuls of indian meal
- two cupfuls of graham meal
- one teaspoonful of soda
- one teaspoonful of salt
- a cupful of molasses
Directions
This accompaniment to baked beans is made absolutely necessary by the law of the palate.
Two cupfuls of Indian meal.
Two cupfuls of Graham meal.
One teaspoonful of soda.
One teaspoonful of salt.
Half a cupful of molasses.
Half a cake of compressed yeast.
262 WHAT TO GET FOR BREAKFAST.
Do not scald Indian meal if sweet and fresh. It wiU be lighter if not scalded. Thoroughly mingle the salt, soda, and dry meal. Pour the molasses into the middle of the meal. Mix with warm water to a smooth batter about as thick as Johnny cake. In the summer this should not be made over night, as it rises quicker than other bread. For Sunday morning, it can be raised Saturday forenoon and steamed in the afternoon. AVhen sufficiently light, put the mixture into a well-greased bread boiler. Do not quite fill it, but leave room for the meal to swell. Cover both boiler and steamer and boil steadily for four and a half hours. At the end of this time, take the boiler out of steamer, remove the lid, and set in a hot oven for half an hour, to dry off, and form a tender crust. To be nice it must be hot, and should be reheated on Sunday morning.