Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
| Buckwheat | 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 cupful of corn meal
- two cupfuls each of flour
- one-half cupful of yeast
- one pint of sweet milk
- a quart of warm water
- a cupful of wheat flour
- one pint of water
- five teacupfuls of buckwheat flour
Directions
Pour boiling water over one-half cupful of corn meal, put this in two cupfuls each of flour and buck- wheat, mix with a quart of warm water, add one-half cupful of yeast, beat hard ten minutes ; set to rise in a warm place. In the morning, beat well and set to rise again before you bake them. Save a coffee cupful of batter for the next morning, when you will have to add
a teaspoon ful of soda.
Miss Hattie Whitney.
BUCKWHEAT CAKES— No. 2.
Warm one pint of sweet milk and one pint of water, put half of this mixture in a stone crock, add five teacupfuls of buckwheat flour, beat until smooth, add the rest of the milk and water and a teacupful of yeast. Some put in a cupful of wheat flour.
Miss S. A. Melching.