Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| 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
- two quarts new sweet milk
- half boiling
- one good table- spoonful of salt
- one each of lard
- salt
Directions
Mrs. Col. Moore, Hamilton. Take two quarts new sweet milk, warm, add flour and mix into a batter ; set in warm water, (to get the right temperature take half boiling and half cold water,) in a warm place to rise ; keep an even heat, (pretty warm); when light the first time, (usually in about three or four hours), thicken by stirring in flour until you have a stiff" batter ; let rise again ; when light, take flour enough for six or s'even loaves, mix with warm milk, (sweet,) or water, add one good table- spoonful of salt, one each of lard and white sugar, and a little soda ; mould into loaves as rapidly as possible or it will become too cool ; bake well, keep in a pure
30 THE BUCKEYE COOK BOOK.
atmosphere, and you have a good bread which never sours.