Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
| Coffee | 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 wheat flour
- one cup gra- ham flour
- one cup corn meal
- two cups sweet milk
- one cup sour milk
- two cups dark molasses
- one teaspoon soda
- four cups graham flour
- one cup buttermilk
- one cup molasses
- one cup raisins
- one cup water
- one teaspoonful salt
- three teaspoons of baking powder
- one pound baking powder cans -- filling each two- thirds full
- one handful of indian meal
- one teaspoon salt
- half cup mo- lasses
- three cups milk
- one teaspoonful of soda
- two cups of cold rice
- one cup of buttermilk
- one-quarter teaspoonful of baking powder in the milk
- half teaspoonful of soda
- one tablespoon of lard in a hot pan
- one pint well cooked grits
- two tablespoons meal
- one pint sour milk
- one tablespoon melted but- ter
- half teaspoon salt
- half teaspoon soda
- one coffee cup of risen sponge on baking day
- two parts graham flour
- one part white flour
- two beaten eggs
- one small cup of meal
- one egg
- salt
Directions
powder cans they are easier handled and of convenient size. — Mrs. Lee Agnew.
Brown Bread, Steamed. — One cup wheat flour, one cup gra- ham flour, one cup corn meal, two cups sweet milk, one cup sour milk, two cups dark molasses, one teaspoon soda, dis- solved in the molasses. Put into cans, put cans into double boiler, and steam for three or four hours. — Mrs. C. A. Derry- berry.
Boston Brown Bread. — Four cups graham flour, one cup buttermilk and one tablespoon more, one cup molasses, one cup raisins, one cup water (cool), one teaspoonful salt, one of soda in buttermilk, three teaspoons of baking powder. Use four of the one pound baking powder cans — filling each two- thirds full.— Tested by Mrs. I. 0. Benton.
Graham Bread. — Take out one coffee cup of risen sponge on baking day. Put into a tray two parts graham flour, one part white flour, one handful of Indian meal, one teaspoon salt. Wet this up with the sponge and when it is mixed add half cup mo- lasses. The dough should be very soft, and if there is not enough dough add a little warm water. Knead well and give plenty of time to rise, longer than white bread. Knead second time. The second rising requires nearly as long as the first. Do not cut while hot.
Graham Bread. — Four cups graham flour, three cups milk, one cup molasses, one teaspoonful of soda. Steam three hours. —Mrs. H. L. Madison.
Rice Bread. — Two cups of cold rice, one cup of buttermilk. Dissolve one-quarter teaspoonful of baking powder in the milk. Use also a light half teaspoonful of soda. Stir in rice, two beaten eggs, one small cup of meal. Put one tablespoon of lard in a hot pan. Bake. — Mrs. T. H. Temple.
Grit Bread. — One pint well cooked grits ; add two tablespoons meal, one egg, one pint sour milk, one tablespoon melted but- ter, half teaspoon salt, little more than half teaspoon soda;