Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Rye | 1 slice (32g) | 83 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Tea | 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 corn meal
- one pint flour
- one pint buttermilk
- two-thirds cups of water
- half cup of good yeast
- one half teaspoonful soda m a little water
- one half cup molasses
- one-half cups sifted rye
- one cup of rye
- a small piece of butter
- a handful of meal
- one tea cup molasses
- one teaspooaful soda
- one teaspuonful salt
- two parts graham flour
- one-third white
- salt
Directions
One pint corn meal, one pint flour, one pint buttermilk, one tea cup molasses, one teaspooaful soda, one teaspuonful salt; bake slowly just two hours.
GRAHAM BREAD,
Take one and two-thirds cups of water or milk and a small piece of butter or lard ; mix quite thick with Graham flour or Arlington wheat meal, which is better; add half cup of good yeast and set to rise over night. In the morn ng dissolve one half teaspoonful soda m a little water, and add one half cup molasses; stir this into the bread, mix quite soft and put in baking tin to rise. Bake thoroughly. A nice rye and wheat loaf may be made in the same way, usmg one and one-half cups sifted rye and the rest wheat flour. If you wish a light-colored loaf use only one cup of rye, and sweeten with sugar.
» GRAHAM BREAD.
Prepare a sponge as for white bread ; then when very light, take two parts Graham flour, one-third white, and to every quart of this allow a handful of meal, a teaspoonful salt ; wet this up with the sponge, and when mixed add for a loaf of fair size half a teacup molasses; the dough should be very soft ; knead it diligently and 1 )ng, it will not rise so rapidly as white; rise second time; brown flour should not be sifted.
386 BREAD-MAKING.