Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Hop | not in our table | 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 cup hops in a sack in two quarts water
- two quarts water
- one cup white sugar
- one-half pint yeast
- seven ounces tartaric acid
- eight ounces soda
- three cups flour
- five good-sized irish po- tatoes
- one table- spoon salt
- 85 breakfast
- salt
- ginger
Directions
Boil one cup hops in a sack in two quarts water for fifteen minutes, remove sack with hops, add five good-sized Irish po- tatoes, peeled and grated raw, one cup white sugar, one table- spoon salt, and one of ginger; stir occasionally and cook from five to ten minutes, and it will boil up thick like starch; turn into a jar, and when just tepid in summer, or quite warm in winter, add one-half pint yeast.
BAKING POWDER. — Lottie Landon.
Seven ounces tartaric acid, eight ounces soda, three cups flour. Mix well and you have a very nice powder.
Breakfast and Tea Cakes.
BREAKFAST and TEA CAKES.
To make biscuit, take a part of the dough left from bread- making when it is ready to mould into loaves, work in lard and any other ingredients desired, such as butter, eggs, sugar, spice, etc., also using a little more flour; let rise once, then mix down and let rise again; turn out on the bread-board; knead a few minutes, roll, and cut out with a biscuit-cutter or mold with the hand. Place in a well-greased dripping-pan, and when light bake in a quick oven from fifteen to twenty minutes. To make them a nice color, wet the top with warm water just before placing in the oven. If wanted for tea, rub the flour and butter, and boil the milk, and cool it the night before; add sugar, yeast, and salt, and turn all into the flour, but do not stir. Let stand over night; in the morning stir up, knead, and let rise till near tea-time; mold and let rise again, and bake quickly. To mold, cut with cake-cutter; put a little melted butter on one-half and lap nearly over on the other half. Place them in the pan about three-quarters of an inch apart.