Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Raisin Bread | 1 small box (28g) | 85 |
| Rye | 1 slice (32g) | 83 |
| 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 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | 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
- 2 cups common corn meal
- 2 cups good sour milk
- 2 cups sour milk
- 2 cups indian meal
- 3 cups rye meal
- 3 cups indian meal
- 3 cups bread sponge
- 2 tablespoonfuls sugar
- 3 tablespoonfuls melted butter
- 1 cup wheat flour
- 2 teaspoonfuls cream of tartar
- 2 teaspoonfuls baking-powder
- a pinch of salt
- 9 raisin bread
- 1 egg -- sart- roll about three quarters of an inch thick
- three quarters of an inch thick
- 1 tablespooful melted butter
- 1 egg- 2 tablespoonfuls sugar
- salt
- cinnamon
Directions
Brown Bread*
2 cups common corn meal or i % cups yellow corn meal. )^ cup molasses. 2 cups good sour milk, i teaspoonful salt.
% cup graham flour. X cup rye meal. % cup sugar, i teaspoonful soda, i egg.
Steam four hours.
MISS M. ~D. WHITE.
Brown Bread,
i cup molasses, i cup rye meal, i egg — salt.
2 cups sour milk. 2 cups Indian meal.
Steam three hours and brown half hour in oven.
k. h. w.
Brown Bread,
I cup sour milk. I cup graham flour, i cup Indian meal, i teaspoonful soda.
i cup sweet milk, i cup rye meal. % cup moiasses. Salt.
Steam three hours and dry fifteen minutes in the oven.
Brown Bread*
cup molasses.
3 cups rye meal, i heaping teaspoonful soda.
Steam for six hours.
I quart sour milk. 3 cups Indian meal. Salt.
MRS. GEO. W. WILDER.
Oatmeal Bread.
I cup oatmeal.
I tablespoonful lard.
K cup sugar.
i pint boiling water.
% yeast cake.
3^ teaspoonful soda.
Scald the oatmeal with boiling water, add a pinch of salt and wheat flour to make a stiff batter. Rise over night.
MRS. C. A. SPARROW.
Raisin Bread.
I pint milk. 3^ yeast cake.
% cup sugar.
i cup seeded raisins.
Make a sponge and set it to rise adding the chopped raisins after the sponge has risen. Add flour enough to knead, shape into a loaf, rise again and bake.
MRS. c. L. SMITH.
Coffee Bread.
3 cups bread sponge. 2 tablespoonfuls sugar.
j % cup butter. I 1 egg — sart-
Roll about three quarters of an inch thick, spread with bits of butter, sprinkle with sugar and cinnamon, and cut any shape desired. Bake twenty minutes.
DICKINSON.
Corn Bread.
i cup corn meal.
I cup sweet milk.
3 tablespoonfuls melted butter.
i teaspoonful soda.
Mix in the order given, thirty minutes.
1 cup wheat flour. % cup sugar.
2 teaspoonfuls cream of tartar. 3^' teaspoonful salt.
Bake in shallow pan about
MISS ELLA M. BAILEY.
Corn Bread.
i cup corn meal, i cup milk.
1 tablespooful melted butter.
2 teaspoonfuls baking-powder.
i cup flour.
2 tablespoonfuls sugar, i teaspoonful salt.
Mix flour, salt and sugar. Add the milk to the beaten yolk and stir this into the dry mixture. Add the white, beaten stiff, and bake in hissing hot gem pans thirty minutes.
MRS. INEZ B. MOULTON.