Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Hop | 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 pound baking powder cans
- one-half cupfuls of corn njeal
- one cupful of flour
- one-half cupful of graham flour
- one cupful of sweet milk
- one cupful of sour milk
- one-half cupful of molasses
- three cupfuls of sour milk
- three-quarter cupful of molasses
- three cupfuls of corn meal
- 1 cupful of wheat flour
- one-half cupful of graham
- two teaspoonfuls of saleratus
- two cupfuls of wheat flour
- one cupful of molasses
- one teaspoonful of soda
- two cupfuls of sweet milk
- one cupful of wheat flour
- two teaspoonfuls of soda
- one quart of warm milk
- one-half cupful of yeast
- one-half cupful of sugar
- two cupfuls of corn meal scalded
- one-half cupful of new orleans molasses
- one-half cupfuls of hop yeast bread sponge
- one pint of sweet milk
- two quarts of flour in a dish
- two eggs
- one teaspoon- the good cheer cook book
- 9 ful of soda
- one heaping cupful of corn meal
- two eggs beaten light
- 10 ihe good cheer cook book
- one teacupful of yeast
- butter the size of an egg
- salt
Directions
If you have a small family, or wish to have your brown bread look very pretty, and appetizing, steam it in one pound baking powder cans. The slices are then a pretty and convenient size to cut on table or before sending to the table. Every housekeeper has a quan- tity of these cans about the premises. If your family is small, one of these little loaves is just the thing you need, for brown bread is never good cold, and loses its best points when steamed over.
BROWN BREAD— No. 1.
One and one-half cupfuls of corn njeal, one cupful
of flour (wheat), one-half cupful of graham flour, one
cupful of sweet milk, one cupful of sour milk, one-half
cupful of molasses, two eggs, a little salt, one teaspoon-
THE GOOD CHEER COOK BOOK. 9
ful of soda, steam three hours or set the pail contain- ing the mixture in a kettle of cold water, and after it begins to boil do not let it cease boiling for three hours.
Mrs. H. H. Todd.
BROWN BREAD— No. 2 (Celebrated).
Three cupfuls of sour milk, three-quarter cupful of
molasses, three cupfuls of corn meal, 1 cupful of wheat
flour, one-half cupful of graham, two teaspoonfuls of
saleratus, a little salt ; steam three and one-half hours.
Mrs. a. S. Stiles.
BROWN BREAD— No. 3.
One cupful of sweet milk, two of sour, three of corn meal, two cupfuls of wheat flour, one cupful of molasses, one teaspoonful of soda ; steam three hours.
Mrs. F. C. Web]5.
BROWN BREAD— No. 4. Two cupfuls of sweet milk, one of sour, one cupful of molasses, one cupful of wheat flour, one of graham, one heaping cupful of corn meal, two teaspoonfuls of soda, one of salt : steam four hours.
Mrs. W. R. Hoyt.
BISCUIT (Raised)— No. 2. One quart of warm milk, one-half cupful of yeast, flour to make a stiff batter, two eggs beaten light, piece of butter size of an egg, one-half cupful of sugar; mix up stiff and set to rise second time ; make out into biscuit, and when light again, bake.
Mrs. Pische,
Eau Claire. Wis.
10 IHE GOOD CHEER COOK BOOK.
BROWN CORN BREAD (Raised). Two cupfuls of corn meal scalded with enough Ijoil- ing water to wet through thoroughly, one-half cupful of New Orleans molasses; when cool add one and one-half cupfuls of hop yeast bread sponge and a little salt; stir and put to rise; when light add wheat flour enough to knead in a loaf; let it rise again and bake an hour and a quarter. Dewayne Gilbert.
BISCUIT (Raised)— No. 1. Scald one pint of sweet milk, add butter the size of an egg; let it cool, then add one teacupful of yeast. Put two quarts of flour in a dish, pour the milk, yeast and butter in the center of the flour and let it stand over night, without stirring any of the flour in. Next morn- ing stir enough of the flour in to make a sponge ; when light, mix in the rest of the flour and more if needed to knead into a loaf; when light again, make into biscuit.
Mrs. H. H. Todd.