Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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 each of corn
- two cups porto rico molasses
- two cups sweet milk
- one cup sour milk
- one teaspoon salt
- three kinds
- one dessfert spoon soda
- 31 take care it does not boil entirely away
- nutmeg
Directions
Mrs. W. W. Woods.
One cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham. Use a coffee cup for measuring. Heap the cup before sift- ing, then sift all together, (the three kinds), as closely as possible. Two cups Porto Rico molasses, two cups sweet milk, one cup sour milk, one dessfert spoon soda, one teaspoon salt ; beat all together thoroughly, pour into a tin form and place in a kettle of boiling water, and steam four hours. Boil as soon as mixed. It may appear to be too thin, but it is not, as this recipe has never been known to fail. Serve warm, with ySur Thanksgiving turkey. The bread should not quite fill the form, (or a tin pail with cover will answer,) as it must have room to swell. See that the water does not boil up to the top of the form ; also
take care it does not boil entirely away or stop boil- ing. To serve it, remove the lid and set it a few moments into the open oven, so as to dry the top of the loaf; then it will turn out in perfect shape. This bread can be used as a pudding, and served with a sauce made of thick sour cream, well sweetened and seasoned with nutmeg ; or, it is good toasted the next day.