Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
| Cake | 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
- 3 cups graham flour
- 2 cups sweet milk
- 75 bread
- 1 cake of yeast foam in a pt
- 1 rounding tsp
- one loaf
- salt
Directions
Equal parts of. chicken, beef, and ham minced fine and highly spiced to taste. Mix with beef jelly.
Bread and Rolls
"Bread is the staff of life." MOTHER'S BREAD. Dissolve 1 cake of yeast foam in a pt. of lukewarm water. Add sufficient flour to make a thin batter. Beat hard for 5 minutes. Cover and set in a warm place to raise. In summer about 2 hours, in winter a little longer. Sift 1J qts. of flour into a bread pan. Scald 1 qt. of milk. When cooled to luke warm, add a tsp. of salt and pour over the flour. Add the sponge batter and beat with a heavy cake spoon for about 10 minutes. If necessary, add more flour to make a stiff dough. Put on a floured bread board and knead until the dough is elastic and glis- tening. Put the dough in a pan, cover and set in a warm place to rise over night. No flour should be added after the kneading. Early in the morning, grease the hands with butter and gently knead down. Raise; before very light, cut into 1 lb. pieces, shape into loaves and put in single tins. Raise again until loaves are almost double in size. Put in a moderate oven and bake from f to 1 hour. The success of good bread making depends, upon keeping the temperature of the dough moderate. If it is allowed to become too hot or too cold, the bread is spoiled. The flour should be sifted thoroughly to allow the air to mix through the flour. Always sift before measuring.
Mrs. Chrles H. Burwell.
GRAHAM BREAD. 3 cups graham flour; 2 cups sweet milk; J cup molasses; 1 rounding tsp. soda; pinch of salt. Bake 45 to 50 minutes. Makes one loaf. Gladj^s A. Campbell.
SALT RISING BREAD. 1 pt. hike warm water; tsp. salt; \ tsp. soda. Make stiff batter in earthen bowl, set to rise in kettle of warm water, keep at same temperature. When light add pt. of lukewarm water and flour to make soft sponge. Let rise again, add flour, knead well, put in loaves. Great care must be taken that bread be kept at even heat.
Mrs. E. W. Ensign.