Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 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 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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
- half cup sugar
- one cup butter
- one cup yeast
- one quart flour
- one cup sugar
- half cup butter
- one pint sweet milk
- one quart of sponge
- one teaspoon of salt
- three cups dainty flour
- half teaspoon salt
- one-third teaspoon cinnamon
- two tablespoons sugar
- one-third teaspoon nutmeg
- two teaspoons baking powder
- half cups milk
- one cup milk
- three teaspoons baking powder
- two cups sifted graham flour
- one cup meal
- one cup raisins
- one cup molasses
- one pint sour milk
- one teaspoon salt
- a piece of light dough
- two eggs beaten very light
- 11 o'clock
- 6 o'clock
- two eggs
- three teaspoons baking powder in sufficient dainty flour to make batter as stiff
- one large cup of sugar
- one tea- spoon soda
- cinnamon
- salt
Directions
long enough to brown the bread. Very nice for luncheon. — Eleanor Freeman Lancaster.
Sally Lunn. — Two eggs beaten very light, half cup sugar, one cup butter, one cup yeast, one quart flour. Put to rise at 11 o'clock and it will be ready for tea at 6 o'clock.
Quick Sally Lunn. — One cup sugar, half cup butter ; stir well together two eggs, one pint sweet milk, three teaspoons baking powder in sufficient Dainty flour to make batter as stiff as cake batter. Bake quickly and butter while hot.
Coffee Cake. — Take a piece of light dough, roll thin, put in a pan; sprinkle with cinnamon, sugar and butter and let rise, bake in moderate oven. It will take longer to bake than plain bread.— Mrs. E. J. Taylor.
Coffee Bread. — Add to one quart of sponge, two eggs, half cup butter, one large cup of sugar, one teaspoon of salt. Knead well and set to rise. Then mold into loaves and sprinkle with sugar and cinnamon. — Mrs. M. L. Madison.
Rusk. — Three cups Dainty flour, two eggs, half teaspoon salt, one-third teaspoon cinnamon, two tablespoons sugar, one-third teaspoon nutmeg, two teaspoons baking powder, one and one- half cups milk. Sift together flour, salt, baking powder and spices, add sugar and rub in butter. Mix to a dough with the eggs and milk, turn on to a board, divide into portions the size of an egg, work until smooth, lay close together on a greased pan, brush over with melted butter, sprinkle with sugar and bake about twenty-five minutes.
Tea Rusk. — Three cups Dainty flour, two eggs, one cup milk, one cup sugar, three teaspoons baking powder. Bake in muffin rings ; serve hot. Very nice. — Mrs. M. Holbrook.
Brown Bread. — Two cups sifted graham flour, one cup meal, one cup raisins, one cup molasses, one pint sour milk, one tea- spoon soda, one teaspoon salt. Steam two and one-half hours, bake five minutes. If steamed in small cans, like baking