Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hop | 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 water
- one pint flour
- one tablespoon salt
- one half cup sugar
- one cup good yeast
- two tablespoons hops boiled in half pint water
- three tablespoons flour
- three tablespoons sugar
- a handful of hops
- two large potatoes
- 59 latter in a bag
- half inch in thickness
- six ordinary sized loaves
- half pint water
- one teacup
- salt
- ginger
Directions
Mrs. E. T. C.
Boil two large potatoes and a handful of hops, (the
latter in a bag), in three pints water ; when done, take out the potatoes, mash well, add one pint flour, and pour the boiling hop water over all ; beat well to- gether, adding one tablespoon salt, one of ginger, and one half cup sugar ; when luke warm add one cup good yeast and let stand two days, (or only one day, if very warm weather), stirring down frequently ; add good white corn meal until thick enough to make into cakes about a half inch in thickness ; place to dry in the shade where the air will pass freely so as to dry them as soon as possible ; turn the cakes frequently, breaking them up somewhat so they will dry out evenly ; when thoroughly dried put in a paper sack, and keep in a dry place. A small cup will make sponge sufficient to bake five or six ordinary sized loaves.
HOP YEAST. Mrs. J. S. R. Two tablespoons hops boiled in half pint water ; boil to half the quantity, strain and pour over ' three tablespoons flour, stirring until- there are no lu<nps ; add three tablespoons sugar and one of salt ; put in a quart bottle and fill up with cold water. Use one teacup for common baking.