Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 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 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 sweet milk
- two cups sour milk
- one cup flour
- four cups corn meal
- two teaspoons soda
- one quart sour milk
- two tablespoons lard
- one tablespoon sugar
- a pinch of sait
- three eggs
- one level teaspoon soda
Directions
Mrs. Canby, Bellefontaine.
One cup sweet milk, two cups sour milk, two-thirds
34 THE BUCKEYE COOK BOOK.
cup of molasses, one cup flour, four cups corn meal, two teaspoons soda; steam three hours, then brown a few minutes in the oven.
MRS. B.'S CORN BREAD.
One quart sour milk, three eggs, two tablespoons lard or butter (or half and half), one tablespoon sugar, a pinch of sait, handful of wheat flour, and enough corn meal, (sifted,) to make a good batter, (not too stiff— not nearly so stiff as for Graham gems' ;) then add one level teaspoon soda, stir thoroughly, and bake in long dripping pan.