Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 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 |
| Potato | 1 medium (173g) baked | 161 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Soup | 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 pint of liquid
- two teaspoonfuls of cream of tartar to one quart of flour
- one quart of flour
- one teaspoonful of soda to one pint of sour milk
- one teaspoonful of soda to one cupful of molasses
- one saltspoonful of salt to one quart of milk
- one teaspoonful of extract to one quart of custard
- one saltspoonful of salt to one loaf of sponge cake
- one teaspoonful of extract to one loaf of plain cake
- one saltspoonful of spice to one loaf of plain cake
- one teaspoonful of salt to one quart of soup stock
- two quarts of flour
- one saltspoonful of white pepper to one quart of soap stock
- one teaspoonful of mixed herbs to one quart of soup stock
- one tablespoonful of each chopped vegetable to one quart of soup stock
- a pinch of salt
- a pinch of hops is one-fourth of a cupful
- one scant measure of liquid to three full measures of flour
- three full measures of flour
- one scant measure of liquid to two full measures of flour
- two full measures of flour
- one scant measure of liquid to one full measure of flour
- one full measure of flour
- one even teaspoonful of soda
- three heaping
- one pint of sour milk
- one cupful of molasses
- one quart of milk
- one quart of custard
- one loaf of sponge cake
- one loaf of plain cake
- one quart of soup stock
- one quart of soap stock
- quarter inch square surface
- 1 potato yeast --
- salt
Directions
One scant measure of liquid to three full measures of flour, for bread.
One scant measure of liquid to two full measures of flour, for muftins.
One scant measure of liquid to one full measure of flour, for batters.
One-lialf cupful of yeast or one-fourth ||compressed yeast cake, to one pint of liquid.
One even teaspoonful of soda and two teaspoonfuls of cream of tartar to one quart of flour.
Three heaping or tour even teaspoonfuls of baking powder to one quart of flour.
One teaspoonful of soda to one pint of sour milk.
One teaspoonful of soda to one cupful of molasses.
One saltspoonful of salt to one quart of milk for custards.
One teaspoonful of extract to one quart of custard.
One saltspoonful of salt to one loaf of sponge cake.
One teaspoonful of extract to one loaf of plain cake.
One saltspoonful of spice to one loaf of plain cake. .
One teaspoonful of salt to one quart of soup stock, or two quarts of flour.
One saltspoonful of white pepper to one quart of soap stock.
One teaspoonful of mixed herbs to one quart of soup stock.
One tablespoonful of each chopped vegetable to one quart of soup stock.
A speck of cayenne pepper is what you can take up on the point of a pen-knife or on a quarter inch square surface.
A pinch of salt or spice is about a saltspoonful.
A pinch of hops is one-fourth of a cupful.
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Potato Yeast — No. 1 Potato Yeast — No. 2