Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Buttermilk | 1 cup (245ml) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 cup of cornmeal
- four cups of graham hour
- three cups of sweet milk
- one cup of molasses
- one teaspoon of soda
- two cups of milk
- one cup of orleans molasses
- two cups of graham flour
- three quart cans
- two tablespoons of cinnamon
- one quart of fresh buttermilk
- one quart of flour
- three cups of flour
- one teaspoonful of yeastpowder
- a quart of buttermilk
- 59 brown brea»
- three eggs
- one sour
- two eggs beaten separately
- three cuj^s of sweet milk
- salt
Directions
One cup of cornmeal, four cups of Graham Hour, three cups of sweet milk, one cup of molasses, one teaspoon of soda ; put into the molasses, a little salt ; steam three hours. — Mrs. Mary Gay, Fayette, Mo.
BREAD. 59
BROWN BREA».
Three eggs, two cups of milk, one sour and one sweet, (if you haven't the sweet milli, use strong coffee) one cup of Orleans molasses, two cups of Graham flour, one of cornmeal, teaspoon of baking powder, small teaspoon of soda; salt to taste; pour this into two or three quart cans, set in your steamer and steam three hours. — 3frs. Bettie Tutt Dimaway, Oswego, Kan.
CIirXAMOX ROI^I^S.
Take a part of the dough that you have prepared for rolls, and roll it out till it is the thickness of biscuit; take two tablespoons of cinnamon, one of butter, four of sugar, and stir them well together ; then spread on your dough, turn over, and spread the mixture again ; then roll the dough together and cut in thin slices ; put them in a pan to rise again; bake about half an hour. The same can be done with biscuit dough. — Mrs. Fan- nie Everett, Fayette, Mo.
One e^g beaten light, one quart of fresh buttermilk, one quart of flour, teaspoon of soda, teaspoon of salt. Beat thoroughly.— Jfr6'. Wilson SmitJt, Fayette, Mo.
Two eggs beaten separately; one quart of flour; not quite a quart of buttermilk, teaspoon of soda, teasjioon of salt; add whites last; beat until light. The batter for muffins should be thicker than for waffles ; have irons hot ; grease well ; bake in quick oven ; as soon they rise, put on the top or upper grate to brown.
Three cups of flour, three cuj^s of sweet milk, three eggs, butter, half the size of an egg, one teaspoonful of yeastpowder, a little salt. Bake in a quick oven. — Mrs. H. K. Givens, Fayette, Mo.
60 THE MISSOURI COOK BOOK.