Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| 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
- a pint of milk
- salt
Directions
Boil a pint of milk and thicken with Graham flour ; then add cold milk enough to make the whole as thin as batter. As soon as cool enough not to scald, add half a teacup of hop yeast and set in a warm place to rise. When light put in a little salt and half a teacup of syrup — or sweeten to taste — and as much Graham flour as can be stirred in with a spoon. Sprinkle a little fine flour on the dough- boards, and mold the brown bread until it works clear from the board and hands, being careful not to get it too stiff and dry. Put it into a round basin that will fit nicely in your steamer, and return to the warm place to rise. When light enough to bake, put it into the steamer over boiling water and let it cook an hour ; then bake twenty minutes in the oven. Do not open the steamer while the bread is cooking or the bread will be heavy.