Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 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
- 2 cup scalded milk
- 1 tablespoon sugar
- 1 cup of flour
- 1 cup milk
- 3 cups flour
- 2 teaspoons baking powder
- 1 quart wheat bran
- 1 pint flour
- 6 tablespoons orleans mo- 1 pint sour milk
- 1 pint sour milk
- 1 tablespoon hot water
- 1 cup sour milk
- 4 tablespoons sugar
- 2 tablespoons melted but- 2 tablespoons sugar
- 2 tablespoons sugar
- 1 cup white flour
- 1 cup sweet milk
- 1 cup graham flour
- 2 tablespoons melted but- 3 eggs
- 1 teaspoon salt
- 2 cups graham flour
- 2 cups milk
- 1 cup sugar
- 2 cups flour
- 1 teaspoon cinnamon ^ teaspoon baking powder
- 34 cup water
- 1 cup currants
- 3 tablespoons cinnamon
- 1 cup brown sugar
- 2 cakes yeast
- 3 eggs
- 1 egg
- 2 heaping teaspoons soda
- 1 level teaspoon soda
- 2 butter
- 4 teaspoons
- 2 rounded teaspoons baking 1 cup graham flour
- 2 heaping teaspoons baking 3^2 cups graham flour
- half full
- 2 eggs
- 1 tgg
- 1 inch thick
- salt
- cinnamon
Directions
Miss Edith Massee.
J/2 cup scalded milk. J4 cup sugar.
2 cakes yeast. 3 eggs.
}i cup melted butter. Flour. y2 teaspoon salt.
Cool milk and add yeast ; add 1 tablespoon sugar and 1 cup of flour ; beat well ;• let rise until very light ; add sugar, butter, and unbeaten egg, one at a time ; add flour enough to handle ; let rise until double its bulk; bake in moderate oven for about 20 minutes. When cool, cut in slices, toast, and serve.
Baking Powder Breads and Light Rolls. 207
GEMS No. 1. Mrs. W. F. Blaut.
1 cup milk. 3 cups flour. t tablespoon butter. 1 egg.
2 teaspoons baking powder.
Beat the egg; add milk and pinch of salt, the sifted flour and baking powder, last the warmed butter. Bake in greased gem pans 20 minutes in hot oven.
GEMS No. 2.
Mrs. Joseph Kimble.
1 quart wheat bran. 1 pint flour.
6 tablespoons Orleans mo- 1 pint sour milk.
lasses. Pinch of salt.
2 heaping teaspoons soda.
Bake in gem tins.
GRAHAM GEMS No. 1.
Mrs. Hinckley Smith.
Dissolve 1 level teaspoon soda and 2 of salt in 1 tablespoon hot water. Add 1 cup sour milk. Cream 4 tablespoons sugar, 2 butter; add milk and Graham or whole wheat flour to make a very stiff batter. Put in a pretty hot oven, turn down the flame, and bake from 30 to 45 minutes, according to how large a quantity in each gem.
These Graham gems may be made with sweet milk by using lots of baking powder (at least 4 teaspoons) and an egg; the egg may be added when using sour milk, but it is not as necessary as it is when using sweet milk.
GRAHAM GEMS No. 2. Mrs. A. J. Davis.
2 tablespoons melted but- 2 tablespoons sugar.
ter. Pinch of salt.
1 egg. 1 cup white flour.
1 cup sweet milk. 2 rounded teaspoons baking
1 cup Graham flour. powder.
Cream sugar and butter ; add well-beaten egg, salt, and milk; add flour and baking powder; beat well and bake in hot oven.
208 Baking Powder Breads and Light Rolls.
GRAHAM GEMS No. 3.
Mrs. E. M. Peters.
2 tablespoons sugar. 2 tablespoons melted but-
3 eggs. ter.
1 teaspoon salt. 2 heaping teaspoons baking 3^2 cups Graham flour. powder.
2 cups milk.
Fill well-greased hot gem pans half full ; bake in quick oven about 12 or 15 minutes.
CINNAMON BUNS No. 1.
Mrs. Merle Flenner.
Yi cup butter. 1 cup sugar.
2 eggs. yz cup sweet milk.
2 cups flour. 1 teaspoon cinnamon
^ teaspoon baking powder. ^ CUP currants.
Cream butter and sugar ; add beaten yolks and milk; beat thoroughly; add remainder of milk and flour, and beat again ; add baking powder, cinnamon, fold in beaten white, and stir currants in lightly. Bake in gem pans in moderate oven. Spread with butter while hot; sift over with powdered sugar and cinnamon.
CINNAMON BUNS No. 2.
Mrs. John C. Schwartz.
1 cup milk. y§ cup sugar.
1 tgg. Y\ cake yeast.
34 cup water. 2 cups flour.
Make a sponge; beat thoroughly, and when light add flour to make a stiff dough; let rise until double its bulk; roll y$ inch thick, and spread with
Yz cup butter, softened. 1 cup currants.
3 tablespoons cinnamon. 1 cup brown sugar.
Roll the dough as in making jelly roll, and cut in slices 1 inch thick. Place in well-buttered muffin rings, with cut surfaces up and down ; when very light, bake in oven for 45 minutes. .
Baking Powder Breads and Light Rolls. 209