Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | 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 cup of flour add a teaspoon of baking powder
- one quart of buckwheat flour
- half teaspoonful of soda
- a teaspoon of baking powder
- a teaspoonful of salt
- a tablespoonful of melted butter
- a spoonful of batter
- two well-beaten eggs
- salt
Directions
Soak over night, in a little warm water, dry bread enough to make a quart. Drain off the water in the morning. To one cup of flour add a teaspoon of baking powder. Mix well ; beat up the soft bread with some milk ; add to this two well-beaten eggs, a teaspoonful of salt, then the flour and baking i)owder, and last of all, a tablespoonful of melted butter. The butter should flow easily from the spoon ; rub a bit of salt pork on the griddle, hot, and drop a spoonful of batter for each cake.
64 THE MISSOURI COOK BOOK,
BR£AKFA!ST CAKES.
Mix one quart of buckwheat flour, and a little salt, with as much water, warm, as will make a thin batter ; beat it well, then add the yeast, and a very little syrup. When well mixed set it in a warm place to rise ; as soon as it is very light, add half teaspoonful of soda. Have the griddle hot, and well greased, and bake the cakes to a delicate brown. Pour over them melted butter, and serve hot. — Mrs. E. Major., Fayette., Mo.