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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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 pint sweet milk
- one pint sour milk
- one quart meal
- one pint flour
- one tablespoon saleratus
- one quart of milk
- one tablespoon of salt
- one tablespoon lard
- one tablespoon sugar
- half pints warm milk
- one cup of butter
- two tablespoons white sugar
- two quarts flour
- one quart of flour
- two teaspoons baking powder also rubbed through
- a pint of sweet milk
- one teacup molasses
- one large spoon of molasses
- one small teaspoon of soda
- one loaf of dough
- one egg
- one yeast cake
Directions
One pint sweet milk, one pint sour milk, one teacup molasses, one quart meal, one pint flour, one tablespoon saleratus. Mrs. 0. M. S.
GRAHAM BREAD. To a small bowl of bread sponge put one quart of milk and water, half of*»each, one large spoon of molasses and one of sugar, one small teaspoon of soda, and one tablespoon of salt. Mix this together and stiffen with Graham flour a little stiffer than cake, let rise like other loaves and bake. Some soft sponge can be saved until next morning by keeping quite cold — if sour add a little soda. Mrs. G. S.
ROLLS. One loaf of dough, mix with it one tablespoon lard, one tablespoon sugar, one egg, a little salt. When light roll out, butter them, fold up, and let stand till very light. Bake in a quick oven.
Key to the Cupboard.
RAISED ROLLS. One and a half pints warm milk, one cup of butter, one yeast cake, two tablespoons white sugar, two quarts flour, a little salt. Mix in all the ingredients to make a sponge, set in a warm place to rise. When quite light, work in all the flour and set again to rise. When well risen work a little more and roll out. Cut with a biscuit cutter, moistening edge with melted butter and fold together like rolls. Set to rise for half an hour, when quite light, bake in a quick oven, allow- ing from 15 to 20 minutes. Mrs. L. B. R.
BAKING POWDER BISCUIT. One quart of flour, butter size of an egg mixed with a spoon through the flour, a little salt, two teaspoons baking powder also rubbed through with a spoon, then a pint of sweet milk and finish with your hands. Bake in a hot oven. Mrs. E. O. M.
YEAST, BREAD, MUFFIN'S AND GRIDDLE CAKE8.