Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Rye | 1 slice (32g) | 83 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 quart warm water
- one-half teaspoon soda
- one-half cups sour milk
- two cups corn meal
- one teaspoon salt
- one quart of rye meal
- two quarts of indian meal
- two teaspoons salt
- one teaspoon soda
- one-half cup molasses
- one heaping teaspoon soda
- one cup
- one-half teacup molasses
- one teacup of yeast
Directions
Mrs. F. W.
One quart warm water, teacup of yeast ; stir in Graham flour to make sponge ; when risen, add a tea cup of molasses, with one-half teaspoon soda. Make as stiff as soft gingerbread, and put right in the pans.
BROWn BREAD.
Mrs. D. Bassett, Minneapolis, Minn.
Two and one-half cups sour milk and one-half cup molasses ; into these put one heaping teaspoon soda, two cups corn meal, one cup. Graham flour and one teaspoon salt. Use coffee cups. Steam three hours, — better steamed longer.
32 THE BUCKEYE COOK BOOK.
EASTERN BROWN BREAD. Mrs. C. F. One quart of rye meal, two quarts of Indian meal ; scald the Indian meal ; one-half teacup molasses, two teaspoons salt, one teaspoon soda, one teacup of yeast'; make it as stiff as can be stirred with a spoon, mixing with warm water ; let it ris;s all night ; then put it all in a large pan and smooth the top with the hand dipped in cold water ; let it stand a short time ; bake five or six hours ; if put in the oven late in the day let it remain in all night.