Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one quart of flour
- two tablespoons yeast
- one teaspoon salt
- one cup of this yeast will be sufiicient to make a pan of rolls
- two quarts of flour
- two tablespoons of lard
- one teaspoon of sugar aud pinch of salt
- two quarts of tiour
- a pint of flour
- a cup of fresh yeast
- a pinch of sugar
- a large tablespoon of cornmeal
- one small tablespoon lard
- three small potatoes
- two cold potatoes
- 56 bread
- 57 milk
- one-half teacup of white sugar
- one coffeecup of yeast
- four o'clock make out the rolls
- three good-sized potatoes
- two after it is made
- one-half teacup of sweet milk
- one teacup of milk
- salt
Directions
Take, a crockful of clabbered milk, and set it on the stove to heat; when the wliey and clabber separate, put it into a jelly bag, and hang it up where it will drain dry. Season ; serve with cream.
L.IOHT BR£AD.
One quart of flour; two tablespoons yeast; one small tablespoon lard ; one teaspoon salt ; mix up with cold water and knead the dough well ; when the dough is risen very light, knead the second time, and make into loaves and light rolls, and let rise again. Bake one hour. — Mrs. Dr. Snelson, St. Joseph, Mo.
TO MAKE YEAST AXD I^IGHT BREAD.
Boil two or three small potatoes; mash them; add a pint of flour, and scald it with the water in which the potatoes were boiled ; then stir to a stiff batter, and when cool, add more water, until thinner; then add your baker's yeast, or soak a cake of dry yeast and put in a warm place to rise ; do not use the yeast as soon as it rises to the top of the bowl, but wait until it falls again, then it is ready for use ; one cup of this yeast will be sufiicient to make a pan of rolls or a loaf of bread. You can either keep this yeast fresh on ice, or make it into dry yeast-cakes, hy adding enough cornmeal to make stiff", cool and cut in square cakes ; dry thoroughly, then put in a sack and keep in a dry place. When you want to make light bread, make a sponge over night, of a pint or more flour, with luke- warm water, and add one or two cold potatoes, mashed fine, add either a cup of fresh yeast or a cake of dry yeast, soaked ; set in a warm place and let rise. The next morning early, make up your bread ; take a quart or more flour, teaspoon of salt, tablespoon of lard, and make a stiff" dough with either lukewarm water or sweet
BREAD. 57
milk ; knead well about five minutes and set to rise ; as soon as light, make into loaves and put in pans. Bake in a hot oven. — Mrs. W. F. Tieman, Fayette, Mo.
lilGHT BR£AI>.
To two quarts of flour, add two tablespoons of lard, teaspoon of salt, one-half teacup of white sugar, one cofFeecup of yeast; mix with lukewarm water; knead until smooth. Grease a large earthen bowl well ; put the dough in, then turn it over; the grease on the top will prevent a crust forming on top ; set in a warm place to rise. To have rolls for tea, make up the bread early in the morning, and at four o'clock make out the rolls. (In making out the rolls or loaves, never add any more flour, it will make the bread tough). Set in some warm place to rise. In baking, put a pan of water on the grate to keep them from browning too quickly on top.
For the yeast, take about three good-sized potatoes ; peel, and boil until done; take out of the water and mash until smooth ; mix small teacup of flour with potatoes; pour the water in which the potatoes were boiled into this, and beat until smooth ; put over the fire and cook as you would starch, stirring constantly ; only requires a few minutes to cook. Dissolve a cake of National yeast in a little cold water, and stir into the above when cold. This yeast makes better bread a day or two after it is made. — Mrs. E. Major, Fayette, Mo.
ISAI.T-RISIX<a BREAD.
Take one-half teacup of sweet milk; let it come to boiling heat; then stir in meal to the consistency of mush ; let it stand in a warm place over night, then make a stiif batter of flour and warm water or milk ; add the meal, a pinch of sugar and salt; let stand in warm water until it rises ; don't have the water too warm ; make your bread of the rising and warm milk
58 THE MISSOURI COOK BOOK.
or water and tablespoon of lard and a little salt ; I always take the same quantity of milk as rising; work well, and then mold in pans. Don't bake in a very hot oven. — 3frs. Hampton L. Watts, Fayette, Mo.
SAI.T-RISIAG BREAD.
Over night, take one teacup of milk, and heat to boil- ing heat ; stir in a large tablespoon of cornmeal, set aside till morning, and pour in boiling water until luke- warm, add one teaspoon of sugar aud pinch of salt; stir in tiour until it makes a thick batter, and set in warm place to rise; take two quarts of tiour, and table- spoon of lard, teaspoon of salt, tablespoon of sugar, teacup sweet milk and warm water sufficient to make dough stiff enough to mould into loaves ; knead well and set to rise, and bake in a moderately warm oven. — Mrs. Laiikford Cook, Fayette, Mo.