Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 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 cup of butter
- half pints boiling water
- half cup of yeast
- half cup butter
- one cup sugar
- one pint of sweet milk
- one pint graham flour
- three cups of sour milk
- 86 breakfast
- three table-spoons flour to a cream
- one egg into a cup
- one table- spoon melted butter
- one-quarter tea-spoon soda
- one tea-spoon of soda
- one table-spoon
- one beaten egg
- nutmeg
- salt
Directions
Although toast is commonly used, few know how to prepare it nicely. Take bread, not too fresh, cut thin and evenly, trim off the crust-edges for the crumb-jar; first warm each side of the bread, then present the first side again to the fire until it takes on a rich, even, brown color; treat the other side in the same way; butter and serve immediately. The coals should
Breakfast and Tea Cakes.
be bright and hot. Toast properly made is very digestible, because all the moisture is extracted, and the bread has be- come pure farina of wheat, but when it is exposed to a hot fire and the outside charred, the inside remains as moist as ever. Butter applied to it while warm does not penetrate, but floats on the surface in the form of rancid oil. Or, beat one cup of butter and three table-spoons flour to a cream, pour over this one and a half pints boiling water; place over a kettle of boil- ing water for ten minutes, dip into it the toast, and serve hot.
Or, clip each slice of toast in boiling hot water (slightbr salted), spread with butter, cover and keep hot.
Break one egg into a cup and fill with sweet milk; mix with it half cup of yeast, half cup butter, one cup sugar, enough flour to make soft dough; flavor with nutmeg. Let rise till very light, then mould into biscuit with a few currants. Let rise a second time in pan; bake, and when nearly done, glaze with a little molasses and milk. Use the same cup, no matter about the size, for each measure.
One pint of sweet milk, one pint graham flour, one table- spoon melted butter, one-quarter tea-spoon soda, salt. Bake in gem irons.
COLD WATER GEMS. With very cold or ice-water and Graham flour, and a little salt, make a rather stiff batter; heat and grease the irons, and bake twenty minutes in a hot oven.
GOOD GRAHAM GEMS. Three cups of sour milk, one tea-spoon of soda, one of salt, one table-spoon, of brown sugar, one of melted lard, one beaten egg; to the egg add the milk, then the sugar and salt, then the Graham flour (with the soda mixed in), together with the lard; make a stiff batter, so that it will drop, not pour, from the spoon. Have gem pans very hot, grease, fill, and bake fifteen minutes in a hot oven.
Breakfast and Tea Cakes.