Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| 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
- one pint of buttermilk
- 1 teaspoon of soda
- 1 teaspoon of salt
- 3 cups of cornmeal
- 2 cups of flour
- 2 teaspoons of cream tartar
- one quart of buttermilk
- one pint of warm water
- two cups of rich sour milk
- 1 cup of mo- lasses
- 3 cups of graham flour
- 1 cup of white flour
- half cups of graham flour
- 3 cups of buttermilk
- 1 tablespoon of short- ening
- one cup of sweet milk
- 1 cup of sour milk
- 1 teaspoon of soda dissolved in the sour milk
- 3 tablespoons of sugar
- two cups of sour milk
- 2 teaspoons of soda
- 3 tablespoons of wheat flour
- 3 cup of sugar
- 2 teaspoons of baking powder
- 14 cup butter
- 2 cups of graham flour
- 1 cup wheat flour
- 1 egg
- 1 teacup of wheat flour
- one large loaf
- three eggs
- salt
Directions
One pint of buttermilk or sour milk. Add 1 teaspoon of soda (heap- ing full) ; break in 1 egg, % cup of sugar, 1 teaspoon of salt, 3 cups of cornmeal, 2 cups of flour. Stir all well. Sweet milk can be used; then add 2 teaspoons of cream tartar.) Mrs. C. M. Doyle.
STEAMED LOAF. One quart of buttermilk; % teacup of molasses; 1 teaspoon of salt; heaping teaspoon of saleratus ; 1 teacup of wheat flour ; then the rest of cornmeal stirred stiff enough to drop from spoon. Steam 4 hours and longer if you can. Brown in oven 15 minutes.
Mrs. H. p. O'Nbil.
GEAHAM BEEAD. One pint of warm water ; 1/^ cup of yeast and white flour enough to make a stiff sponge. Let it rise over night. In the morning add % cup of sugar, y^ teaspoon of soda, and graham flour to make it about as stiff as can be stirred with a spoon. Put in baking tin and let rise until very light. Coarse ground graham is much the best.
Mrs. J. E. Updike.
Two cups of rich sour milk; 1% teaspoons of soda; 1 cup of mo- lasses; 3 cups of graham flour; 1 cup of white flour; salt and a little baking powder. Bake in bread tin. Mrs. M. B. Clinton.
Five and a half cups of graham flour ; 3 cups of buttermilk ; % cup of molasses ; 1 teaspoon of soda ; 1 teaspoon of salt ; 1 tablespoon of short- ening. Eva Elliott.
12 THE USEFUL COOK BOOK
One cup of sweet milk; 1 cup of sour milk; good pinch of salt; 1 teaspoon of soda dissolved in the sour milk; 3 tablespoons of sugar; graham flour to make stiff as cake. Use coffee cup. Steam 3 hours.
Mrs. Osteandee.
Two cups of sour milk; 2 teaspoons of soda; % cup of molasses; 1 egg; V2 teaspoon of salt; 3 tablespoons of wheat flour, and enough graham flour to make a stiff batter. Makes one large loaf. (Good.)
Mes. Van Sltke.
Three eggs; 2-3 cup of sugar; 2 teaspoons of baking powder; 14 cup butter; 2 cups of graham flour; 1 cup wheat flour; a little salt, and sweet milk enough to make thick batter. Bake in slow oven about half hour. Maeian E. Clapp.