Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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 yellow cornmeal
- one quarter pint of brewer's yeast
- one quarter pint of molasses
- one pint of rye meal
- one half teaspoonful of salt
- one saltspoonful of soda
- a pint of cornmeal
- a wineglassful of cream
- two eggs beaten very light
- salt
Directions
One pint of yellow cornmeal, scalded with a small quantity of boiling water, just enough to wet it thoroughly. Let it stand ten minutes. Then add enough cold water to make a soft batter. Add one quarter pint of brewer's yeast, one quarter pint of molasses, one pint of rye meal, one half teaspoonful of salt, and one saltspoonful of soda. Beat it well together, and set it to rise over night. When light, stir it thoroughly, put it into a buttered tin, sprinkle a little flour over the top, and set it to rise again. Bake about two hours. It is excellent cut into slices and toasted.
CONNECTICUT
A pint of cornmeal, thoroughly scalded with hot water. Rub into it a dessertspoonful of butter, two eggs beaten very light, a wineglassful of cream or milk, and a little salt. Butter a tin pan, and drop the mixture from a spoon upon it. Bake in a moderate oven.