Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Grape | 1/2 cup (76g) | 62 |
| 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
- 54 pint milk
- 1 pint warm water
- 1 tablespoon lard
- 4 pint of milk on the stove
- 1 pint of warm water
- 3 quarts of flour
- 1 tablespoon of lard
- 1 tablespoon of salt into the rising
- 4 cups graham flour
- 1 teaspoon salt
- 1 teaspoon soda
- 2 cups molasses
- 1 cup raisins
- 1 pound baking powder cans
- 2 cups sweet milk
- 2 cups graham flour
- 2 cups buttermilk
- 2 cups bran
- 1 teaspoon lard
- 1 cup white flour
- 1 teaspoon baking powder
- 2 cups sour milk
- 2 cups white
- 1 small teaspoon soda
- 1 egg
- 2 loaves
- 90 bread
- 1 cup
- 1 teaspoon
- salt
Directions
Mrs. Guy Tyrrell, Georgetown, Ky.
54 pint milk. 1 pint warm water.
Pinch of salt. Cornmeal.
1 tablespoon lard. Flour.
Put the *4 pint of milk on the stove and let come to a boil. Let cool and add the salt and enough cornmeal to make a thick batter. Beat well and set in a warm place over night. Then add the 1 pint of warm water and enough flour to make a thick batter, and beat well. Put in a warm place, and in a few hours
Bread. . 189
it will be light. Put 3 quarts of flour, 1 tablespoon of lard, and 1 tablespoon of salt into the rising, and add enough warm milk and water (equal parts) to make a rather stiff dough. , Knead thoroughly. Shape into loaves and let rise to double the bulk. Bake 50 or 60 minutes.
BROWN BREAD No. 1.
Mrs. Earle Hooven.
4 cups Graham flour. 1 teaspoon salt.
2^ cups sweet milk. 1 teaspoon soda.
i]/2 cups molasses. 1 cup raisins, floured.
Stir the soda in molasses until white. Steam 3 hours in 1 pound baking powder cans with lids on, and bake V2 hour with lids off.
BROWN BREAD No. 2. Mrs. Samuel Stephan.
i cup cornmeal. 2 cups sweet milk.
2 cups Graham flour. 1 teaspoon salt.
2/z cup molasses. 1 small teaspoon soda.
Dissolve soda in a little water, mix thoroughly with other ingredients, steam in greased cans 3 or 4 hours, or stand cans in water and bake 3 hours.
BROWN BREAD No. 3.
Mrs. C. I. Keeley and Mrs. J. C. Weaver.
Y?. cup molasses. 1 teaspoon salt.
2 cups buttermilk. 1 teaspoon soda.
4 cups Graham flour. 1 egg.
Make in 2 loaves and bake slowly 1 hour.
BRAN BREAD No. 1.
Mrs. E. H. Ells, Oxford, Ohio.
2 cups bran. 1 teaspoon lard.
1 cup white flour. 1 egg.
y2 cup cornmeal. 1 teaspoon soda.
Yz cup molasses. 1 teaspoon baking powder.
1 teaspoon salt.
1 90 Bread.
BRAN BREAD No. 2.
Mrs. E. B. Hughes.
2 cups sour milk. 2 cups white, Graham, or
1 cup (scant) molasses. whole wheat flour.
2 cups bran. 1 teaspoon salt.
1 teaspoon (level) soda. 1 cup raisins.
Put into greased tin and bake 1 hour or more in moderate oven.