Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Molasses | 1 tbsp (20g) | 58 |
| 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
- three pints graham flour
- one cup molasses
- one quart warm water
- salt
Directions
Mrs. J. H. S.
Make the sponge up in the evening as late as you can conveniently, in the following proportions : three pints Graham flour, one cup molasses, one quart warm water ; pour the molasses on the flour, rinse the cup with the water, and pour it in gradually, beating well ; then add a small cup good yeast — well stirred in, and in Winter set in warm place to rise; in Summer this does not matter. In the morning add a dessertspoon of salt, and stir in Graham flour until the spoon will stand alone ; pour in pans and set to rise in a warm place, but do not get it too light, as brown bread does not require to rise as long as white. Have fire enough when put in the oven to complete the baking ; a fresh blaze will burn the crust while a steady fire will sweeten it.