Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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
- one cup of milk in a 1-gallon stone jar
- 1 teaspoonful of salt
- 3 cups of water heated to the boiling point
- 4 cups of liquid
- 3 cups of flour to a loaf
- 2 tablespoonfuls su- gar
- 1 tablespoonful salt
- 6 loaves $0
- 1 loaf
- 2 heaping tablespoonfuls of corn meal
- 1 tea- spoonful of sugar
- 2 cups
- 1 magic yeast cake $0
- 8 loaves of bread $0
- 4 cents
- 1 yeast cake in % cup lukewarm water put in enough other water to make 2 quarts
- 2 quarts
- 2 table- spoonfuls shortening
- 35 min- utes
- five batches of bread
- one yeast cake
- 3 lbs
- 4 loaves $0
- 4 loaves
- salt
Directions
we are enabled to get from the hard spring wheat more gluten, muscle- building foods, than can be obtained from the soft winter wheats. As the price of flour is determined by the amount of gluten it contains, spring wheat flour is more expensive than the softer winter wheat flour. In the end, however, spring wheat is cheap- er, as a given weight produces a greater quantity of bread. It holds more water and requires different handling, but makes bread-making quite easy compared to the old soft flours. Most of the better grades of bread flours in common use are blend- ed spring and winter, and provided the blending is largely spring, the mixture is desirable. While soft flours are easily converted into hot breads, they cannot be made into good yeast 'light breads.' So in buying cheap flour we must be sure to see that there is not too large a proportion of the soft wheat with little gluten, or our family will not get the body and muscle-building material they need from their bread."
Salt Rising Bread.
(First prize, won by Mrs. M. B. Rees.)
Vz c corn meal $0.0142
V2 c sweet milk ' .0134
Rising $0.0276
41/2 quarts flour 2534
2 t salt 0006
1 t sugar 0009
1 c milk (g> lie per qt 0275
Fuel, gas 0220
Cost of 6 loaves $0.3320
Cost of 1 loaf, 5%c.
The evening before baking scald 2 heaping tablespoonfuls of corn meal with V2 cup of hot milk, making a thin batter, then add more corn meal (not scalded) to make as thick as mush. Cover closely and keep in a warm place over night. In the morn- ing put one cup of milk in a 1-gallon stone jar or large pitcher, add 1 tea- spoonful of sugar and 1 teaspoonful of salt. Scald this with 3 cups of water heated to the boiling point. Reduce to a temperature of 108 de- grees with cold water, about 2 cups, using a thermometer to be sure. Then add flour and mix to a good batter, after which add the light corn meal. Beat well, cover the jar and put in a large kettle of water at a tempera- ture of 108 degrees until the sponge rises, 2 or 3 hours. It should rise at least IY2 inches. Add flour to make a stiff dough, make into loaves and put in pans to rise, greasing them well on top. When quite light, bake about 1 hour. Do not let warmth get out of dough while working it. If less bread
is wanted cool the scalded milk by setting it in a pan of cold water, hav- ing only the 4 cups of liquid, and al- low about 3 cups of flour to a loaf.-- Mrs. M. B. Rees.
White Bread.
1 Magic yeast cake $0.0083
Potato water 0000
1 T salt 0008
2 T shortening 0087
2 T sugar 0052
9Y2 quarts of Crown flour 5349
Gas, 50 minutes .0213
Cost of 8 loaves of bread $0.5792
Or 7^4 cents each.
In the evening cook enough pota- toes for dinner and save the water. Use potatoes for dinner. Soak 1 yeast cake in % cup lukewarm water Put in enough other water to make 2 quarts. Put in 2 tablespoonfuls su- gar, 1 tablespoonful salt, 2 table- spoonfuls shortening and let it set un- til it works well. The next evening work in 9% quarts of flour and knead for fifteen minutes. Let rise all night, in the morning knead again and make into loaves. Let rise a little more than double the size and bake.
Turn gas on full and let the bread cook till brown for 15 minutes, then turn down very low and cook 35 min- utes.
Save a cupful of the yeast for the next time. You can bake from three to five batches of bread with one yeast cake. When your yeast doesn't work well, add Y2 of a yeast cake more. It makes your bread better to save a starter each time — Mrs. W. J. Barker, 1525 Vincent avenue, city.
Salt Rising Bread.
2 T cornmeal $.0035
1% t salt 0004
2 T sugar 0052
% t soda 0004
1 T lard 0094
3 lbs. flour 1689
1 qt. water 0000
Gas to bake 35 minutes 0149
4 loaves $0.2027
Or 5% cents per loaf.
In the evening scald the corn meal,
V4, t salt, 1 T sugar, with V2 Pt. boil- ing water, stir and set in a warm place to rise till morning; then scald 1 T sugar, 1 t salt, y2 t soda with 1 pt. of boiling water, stir well and add Yz Pt. of cold water. When luke- warm add the mush made the night before. Now add 1 lb. of flour and put in a close vessel in a kettle of warm water (not too hot). When light add 1 T melted lard, mix stiff with the balance of the flour and mold into loaves. This amount makes 4 loaves. Bake 35 minutes — 10 minutes hot oven, then turn down low. — Mrs. G. Spencer.