Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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-half cup rice boiled until tender
- 1 quart milk
- 2 cups of flour sifted
- 2 teaspoons baking powder
- two cups flour
- 1 teaspoon molasses if desired
- 3 teaspoons baking powder
- 1 pint milk
- 1 tablespoon powdered sugar
- 1 cup of milk
- 2 cups of sifted flour
- 1 cup of cornmeal sifted
- one cup of bran
- 1 cup white flour
- 2 tablespoons molasses
- one cup milk
- 1 cup cooked rice
- 2 cups milk
- 2 cups flour
- 1 ounce of butter into a saucepan
- a pint of water
- a cup of butter
- 4 eggs
- 2 eggs well beaten
- two mixtures to a smooth batter
- eight eggs beaten separately
- 1 lemon
- 6 cold boiled potatoes grated
- two eggs
- 2 eggs beaten without separating until light colored
- 4 level teaspoonfuls of baking power
- 1 egg beaten a little
- 1 table- spoon butter
- 1 level teaspoon soda
- 1 dozen muffins
- one thousand favorite recipes muffins
- 2 eggs
- two eggs well beaten
- 4 eggs until they are frothy
- salt
Directions
BREAD AND BREAKFAST FOODS 159
Rice Griddle Cakes.
One-half cup rice boiled until tender. When cold, mix with 1 quart milk, yolks of 4 eggs, 2 cups of flour sifted with 2 teaspoons baking powder, little salt. Beat whites of eggs and add last. Bake on hot greased griddle. MRS. S. ARONSON.
Griddle Cakes.
The griddle must be hot and thoroughly greased. Two cups flour, 1 teaspoon molasses if desired, 3 teaspoons baking powder, 2 eggs well beaten, y2 teaspoon salt, 1 pint milk. Mix dry ingredients and sift. Beat the eggs, add to milk and stir the two mixtures to a smooth batter. Pour the cakes on the hot griddle from the end of a large spoon. When the cakes are full of bubbles, turn with a broad knife and brown the other side.
Matzo Pancakes.
Eight eggs beaten separately, y2 cup matzo flour, 1 lemon, juice and rind, y2 teaspoon salt, sugar to taste, add 6 cold boiled potatoes grated. Mix batter evenly, and lastly add beaten whites of eggs. Fry in small cakes in hot goose fat or butter. Serve with sweet prunes.
German Pancakes. Two eggs, 1 tablespoon powdered sugar, y2 teaspoon baking pow- der mixed with y± cup flour, y2 teaspoon vanilla. Add beaten whites.
MRS. GUSTAVE BROWN.
Soaked Wheat Bread Pancakes. Soak wheat bread until soft in cold water. Squeeze out well and mash fine with milk. Add a few eggs, very little flour, salt and sugar to taste. Make a thin batter to pour from a pitcher. Fry in hot butter in thin cakes. Sprinkle with powdered sugar.
Buckwheat Cakes. Heat a pint of water, add y2 pint of buckwheat flour and a teacup of yeast, and let it stand for several hours to sponge. Then add a couple of spoonfuls of melted lard, the same quantity of syrup, a little salt and mix thoroughly. Make into thin cakes and bake on a hot griddle. MRS. W. S. ROSENBLATT.
Cornmeal Muffins.
Cream % a cup of butter, add y2 cup of sugar, then 2 eggs beaten without separating until light colored and thick. Into this stir alter- nately 1 cup of milk, 2 cups of sifted flour and 1 cup of cornmeal sifted, with 4 level teaspoonfuls of baking power and a little salt. Beat thor- oughly. Bake 20 minutes in hot greased gem pans.
Bran Muffins.
One cup of bran, 1 cup white flour, 1 egg beaten a little, 1 table- spoon butter, 2 tablespoons molasses, salt, 1 level teaspoon soda, y2 cups of milk, scalded. This recipe makes 1 dozen muffins. Acme bran comes in cartons. MRS. PAUL BERKMAN.
See that your dealer buys his liquors from M. & K. Gottstein. You will never have cause to complain if you do.
ONE THOUSAND FAVORITE RECIPES
Muffins. One cup milk, 1 of flour, teaspoon sugar, 2 eggs, a little salt. Beat all till light and smooth. Pour in hot gem pans and bake 20 minutes.
Rice Muffins.
Two eggs well beaten, 1 cup cooked rice, 2 cups milk, 2 cups flour, little salt and little sugar. Quick oven. MRS. S. ARONSON.
Muffins — French Style. Dissolve a medium-sized cake of yeast in warm water, put 1 ounce of butter into a saucepan with % pint of milk, and warm. Beat 4 eggs until they are frothy. Then stir them in with the milk. Mix the yeast with the eggs and milk and stir in gradually over quart of flour. Butter or lard some muffin rings, and set them on a greased baking dish. Pour "some of the batter into each and set them in a warm place to rise. When well risen bake the muffins lightly in a moderate oven.
MRS. W. S. ROSENBLATT.
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