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 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| 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 |
| 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
- one quart of flour
- four tablespoon fuls shortening
- four tablespoon fuls
- one cupful of sweet milk
- two-thirds cupful of yeast
- one-half cupfuls of sour milk
- one cupful of brown sugar
- four cupfuls ot^ 12 the good cheer cook book
- three cupfuls of sour milk
- one-half cupful of brown sugar
- two teaspoonfuls of soda
- one-half cupful of wheat flour
- one pint of warm milk
- two cupfuls of sour milk
- two tablespoonfuls of brown sugar
- one pint of sweet milk
- one cupful of graliam flour
- one cupful of wheat flour
- two tablespoonfuls of sugar
- two teaspoonfuls of baking powder
- half cupful of flour
- one-fourth cupful of shortening
- one-fourth cupful of sugar
- one teaspoonful of soda
- one-half cupfuls of corn meal
- one cupful of sour milk
- one-half cupful of cream
- two cupfuls of corn meal
- one tablespoonful of melted lard
- one teaspoonful of salt
- three inch squares
- three cornered
- two ciipfuls of white flour
- two teaspoon- fuls of soda
- two loaves
- two well-beaten €ggs
- two tins
- two even spoonfuls of soda
- 13 geaham gems --
- one cup- ful of sweet milk
- one egg beaten well
- one egg
- three eggs
- one teaspoonlul of soda
- salt
Directions
One quart of flour, four tablespoon fuls shortening,, four tablespoon fuls of .sugar, one cupful of sweet milk, two-thirds cupful of yeast. Mix the sponge in the morn- ing, and when light, make it into a loaf; let it rise and about two hours before using, roll out about half an inch thick, cut in three inch squares, butter, and turn over three cornered ; let them rise and bake a light brown. These are veiy nice. Mrs. T. M. Cary.
GRAHAM BREAD— No. 1. Two and one-half cupfuls of sour milk, one cupful of brown sugar, or a little molasses, four cupfuls ot^
12 THE GOOD CHEER COOK BOOK.
graham flour, two ciipfuls of white flour, two teaspoon- fuls of soda, a little salt ; this makes two loaves. Steam one hour. Mrs. W. G. Yates,
Cleveland, Ohio.
GKAHAM BEEAD— No, 2.
Three cupfuls of sour milk, one-half cupful of brown sugar, two teaspoonfuls of soda, one-half cupful of wheat flour, add graham flour until you can stir conveniently with a spoon ; bake as soon as mixed.
Mrs. a. 8. Stiles.
GKAHAM BREAD— No. 3.
One pint of warm milk, two-thirds cupful of yeast, teaspoonful of salt, flour enough to make a sponge ; let it rise over night ; in the morning, add two well-beaten €ggs and a little sugar, stir in graham flour until you have a thick batter; put in two tins; let it rise again; bake slowly. Mrs. A. Hoffman.
GRAHAM GEMS— No. 1.
Two cupfuls of sour milk, two tablespoonfuls of brown sugar, a little salt, two even spoonfuls of soda, graham flour to make a medium stiff batter.
Mrs. W. R. Hoyt.
GRAHAM GEMS— No. 2.
One pint of sweet milk, one ^i^^ well beaten, a little salt, graham flour stirred in until the batter will drop from the spoon nicely, heat and butter the gem-pans before dropping in the dough; bake in a hot oven twentv minutes. Mrs. A. S. Stiles.
THE GOOD CHEER COOK BOOK. 13
GEAHAM GEMS— No. 3. One cupful of graliam flour, one cupful of wheat flour, two tablespoonfuls of sugar, a little salt, one cup- ful of sweet milk, one egg beaten well, two teaspoonfuls of baking powder ; bake in a hot oven twenty minutes.
Mrs. E. Seymour.
JOHNNY CAKE— No. 1.
One egg, one and one-half cupfuls of sour milk, one- half cupful of flour, one-fourth cupful of shortening, one-fourth cupful of sugar, one teaspoonful of soda, a little salt, one and one-half cupfuls of corn meal.
Mrs. J. RuMSEY.
JOHNNY CAKE— No. 2.
One cupful of sour milk, one-half cupful of cream, one-fourth cupful of sugar, one egg, one teaspoonful of soda, a little salt, corn meal to make a medium stiff batter. Mrs. J. M. Bingham.
JOHNNY CAKE— No. 3. Two cupfuls of corn meal, one cupful of wheat flour, three eggs, two and one-half cupfuls of sour milk, one tablespoonful of melted lard, two of white sugar (if you like it sweet), one teaspoonlul of soda, one teaspoonful of salt ; beat the whites and yolks separately, put the soda into the dry flour and meal and wet up gradually with the milk ; add the other ingredients, and lastly the whites of the eggs ; beat very thoroughly ; bake in a quick oven. Mrs. Geo. C. Ginty.