Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Buckwheat | not in our table | 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
- one pint of rye meal
- one pint of indian meal
- one pint of wheat flour
- three pints of flour
- one pint of buckwheat
- a cup of yeast
- a piece of butter half the size of an egg into a pitcher
- a pint of boiling water
- a pint of milk
- a teaspoonful of salt
- a cup of milk
- a gill of good yeast
- a piece of pork ready
- two large spoonfuls of yeast
- 38 mrs
- one loaf of brown bread would be enough
- three breakfasts
- 39 dish-cloth
- butter half the size of an egg into a pitcher
Directions
One pint of rye meal, one pint of Indian meal, one pint of wheat flour, half a cup of yeast; mix it up with warm water into a stiflf dough; set it to rise eight hours. Bake
PEIMARY COOK BOOK. 37
it either in loaves or biscuit. Wet the hands in cold water to put it into pans. Bake it in a hot oven forty minutest
Put a piece of butter half the size of an egg into a pitcher, turn in half a pint of boiling water, stir it until the butter is melted, cool it with a pint of milk; take three pints of flour, two large spoonfuls of yeast, half a teaspoonful of salt, mix them togethef nicely, and set it to rise. The next morning knead it .up well with the hands, be sure and get it all off the sides of the pan ; put it on td the bread-board and roll it an inch thick, cut it with the biscuit- cutter. Butter your pans, put in your bis- cuit. Let them bake twenty-five minutes.
For a small family I think it may be about as cheap to buy bread, unless you like stale bread, for you need so little. If you make your bread, bake it when your
38 MRS. PUTNAJM'S
fire is good and you are doing other things ; to make a fire to bake your little loaf would cost more than to buy it. One loaf of brown bread would be enough for three breakfasts ; the first morning hot, the next toast, and the next brewis.
To make brewis, take the crusts of brown or white bread; break them up in small pieces, put them into a saucepan, with a little salt and butter and a cup of milk, let this soak over night. In the morning let it boil about ten minutes.
BUCKWHEAT CAKES
Take one pint of buckwheat, half a tea- cup of fine Indian meal, a teaspoonful of salt, half a gill of good yeast; mix them with warm water enough to make a batter, not very thick, stirring it well. It is best to mix it in a pitcher ; set it in a warm place to rise till the next morning. Then rub the griddle well with a clean coarse
• PRIMARY COOK BOOK. 39
dish-cloth ; let it get quite hot, have a piece of pork ready, about two inches square, with a fork in it firm; rub the griddle over with the pork ; stir up the batter, turn it on in the form of a cake, the size of a small saucer. It takes five minutes to fry them. You will see, as they begin to fry, little holes all over them, as soon as the edges look a little brown, turn them with a broad knife.