Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| 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 of water
- a quart of good milk boiling
- a piece of chocolate three inches square
- a handful of hops
- a pint of flour
- 67 water poured on about five minutes before it comes to table
- six good-sized potatoes
- half full of dry yeast
Directions
Black tea should be boiled fifteen or twenty mi- nutes. Green tea should not boil : but have boiling
FAMILY RECEIPT BOOK. 67
water poured on about five minutes before it comes to table.
TO MAKE CHOCOLATE. Have a quart of good milk boiling ; grate a piece of chocolate three inches square ; mix it with a little cold milk ; then stir it gradually into the milk on the fire. If preferred thinner, use less chocolate. It should boil at least half an hour.
YEAST. Pare six good-sized potatoes ; put them on to boil with three pints of water and a handful of hops ; pour the water through a sieve on a pint of flour ; stir it until perfectly smooth ; mash your potatoes through a cullender into the yeast; stir all well together, and let it stand till nearly cold ; then stir into it a pint bowl half full of dry yeast, dissolved in water ; put the water on the dry yeast as soon as you mix your flour and potatoes, and when it has sufficiently cooled, your yeast will be ready to go in. Set it in a warm place to rise. When it is light enough, keep it in a cool place; cover it close. Yeast should be made the day before you bake ; then it is good and fresh.