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 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 cup of sour milk
- 1 cup of sweet cream
- one pint of sour cream
- 1 pint of flour
- one cup of sweet milk
- 1 cup of yeast
- 2 tablespoonfuls granulated sugar
- 2 cups of milk scalded
- 1 tablespoon sugar
- 1 teaspoonful of salt
- one pint of sweet milk
- 1 cup each of graham
- 4 teaspoon salt
- one cup of corn meal
- 1 cup of flour
- 1 teaspoon cream tartar in flour
- a pinch of salt
- 3 eggs
- 2 eggs
- 2 heaping teaspoonfuls of royal baking powder
- 1 yeast cake
- 2 well beaten eggs
- half yeast cake
- 1 egg
- salt
Directions
Waffles No. 1 — One cup of sour milk, 1 cup of sweet cream, 3 eggs, beaten separately, }i teaspoonful baking powder dissolved in a little vinegar. Flour enough to form a thin batter. MRS. SONDHEIM.
Waffles No. 2 — One pint of sour cream, 1 pint of flour, 2 eggs, pinch of salt, 2 heaping teaspoonfuls of Royal baking powder. Beat the yolks, add cream, then the flour and baking powder, and lastly, the whites of the eggs well beaten. Add salt to whites of eggs. MRS. ANNA BUSHBY.
Tea Rolls — One cup of sweet milk, boil, then cool ; 1 cup of yeast or 1 yeast cake, 2 tablespoonfuls granulated sugar, a little butter, and a pinch of salt. Mix, stiffen and let it raise until morning; when light, roll and cut, let it raise again, then bake. INEZ RASBRIDGE.
Raised Waffles — Dissolve a cake of compressed yeast in y2 cup of tepid water. Put a tablespoonful melted butter into a crock with 2 well beaten eggs, 2 cups of milk scalded and cooled, 1 tablespoon sugar, 1 teaspoonful of salt, 2^/^ cups of sifted flour. Beat until batter is smooth, cover and set aside to rise in a warm place, free from draft, for an hour or more. When light, stir well and bake. If too thick, add milk. If batter is to rise over night, use half yeast cake.
MRS SAMUEL K. McCALL.
Breakfast Gems — One pint of sweet milk, 1 cup each of graham and wheat flour, 1 egg, >4 teaspoon salt, 1 tablespoon sugar. Beat eggs separately and stir everything well together. Butter gem pans and have them hot when dough is put in. Bake in hot oven. BONNIE BRIAR.
Corn Bread — One cup of corn meal, ^ cup of sugar, 1 cup of flour, a little salt, J^ cup of sour cream, ^ teaspoonful soda in cream, 1 teaspoon cream tartar in flour.