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 |
| Lard | 1 tbsp (12.8g) | 115 |
| Rye | 1 slice (32g) | 83 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wheat | 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
- 1 tablespoon lard
- 2 tablespoons sugar
- 2 tablespoons lard
- two tablespoons sugar
- a handful of wheat flour are generally used
- two parts graham to one of white flour
- 4 parts rye
- 1 part corn meal
- 3 parts corn corn bread
Directions
Graham bread. Graham bread is made like white
bread using two parts graham to one
of white flour, or any other proportion liked, but it
ferown Breads. 9?
should be mixed very soft. A little sugar and fat should be added, 1 tablespoon lard or beef fat and 2 tablespoons sugar or molasses. Bake slower and long- er than white bread.
The usual and most convenient way of making graham bread is to mix the flour and other ingredi- ents with some of the white sponge on baking day.
Rye bread is made exactly as is bread from wheat flour, but in this country 4 parts rye, 1 part corn meal, and a handful of wheat flour are generally used. It must bake much longer — two to three hours in a slow oven. It is still better steamed the first two hours and baked the third.
Corn bread is made of 3 parts corn
Corn bread. , , - „ , . a ...
meal to 1 of wheat flour, same quantity of yeast and salt as for white bread, and an addition of 2 tablespoons lard or beef fat and two tablespoons sugar. It is only to be stirred, not moulded, and need rise but once.