Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | 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
- 1 cup molasses
- 1 cup cornmeal
- 3 cups brown flour
- 1 cup sweet milk
- 1 teaspoon soda dissolved in hot water
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 pints warm water
- 1 tup sour milk
- 2 small potatoes at noon
- 1 cake yeast foam
- 2 sifters of flour
- 2 sifters flour
- 4 loaves
- salt
Directions
Mrs. Sam Davis.
Mix 1 cup molasses, 1 cup cornmeal, 3 cups brown flour, 1 tup sour milk, 1 cup sweet milk, 1 teaspoon soda dissolved in hot water, butter size of an egg, and salt to taste. Steam 3 hours ; bake 1 hour.
Boil 2 small potatoes at noon ; when well done, drain and mash, pouring the water back on them ; when lukewarm, add 2 tablespoons sugar, 1 tablespoon salt, and 1 cake yeast foam ; let stand in a warm place till time to set sponge in the evening, then take 6 pints warm water, and stir into it 2 sifters of flour and the yeast. Let rise over night: in the morning take 2 sifters flour, put in the bread pan, add -\ cup salt, pour in the sponge, and mix with water enough to knead to a soft dough ; cover and let rise in a warm place till very light ; knead and let rise again ; then knead into 4 loaves, put in pans, let rise again, and bake 1 hour. The surface of the dough should be greased with butter or lard each time it is left to rise.