Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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
- 1 cup of milk
- 2 cup corn meal
- 2 teaspoons baking powder
- salt
Directions
I quart new milk, 3^ cup lard set on stove and when melted add Vz cup sugar, tablespoon of salt. Set aside to cool, when luke warm add i cake of compress- ed yeast dissolved in a little water with small pinch of baking soda, stir as stiff as possible, with well sifted bread flour, then knead well with hands, set in a warm place to rise. In the morning knead down and let it rise again. When light mould into biscuit, let it rise again and bake in rather hot oven.
1 cup of milk, I ^gg^ i^ cups flour, ^2 cup corn meal, 2 teaspoons baking powder, salt.
MRS. I. B. LOWELL.