PROPORTIONS OF RAISING MATERIALS TO USE, AND OTHER ITEMS
Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | 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 cupful of liquid yeast
- one teaspoonful of soda to each cupful of molasses
- a quart of flour
- a pint of milk
- a teaspoonful of flour in five minutes
- one cake of compressed yeast is equal to one cupful of liquid yeast
- one level teaspoonful of baking-powder to each cupful of flour
- one even teaspoonful of soda
- two full teaspoonfuls of cream of tartar to a quart of flour
- one even teaspoonful of soda to a pint of milk
- one bowl
Directions
One cake of compressed yeast is equal to one cupful of liquid yeast.
Baking-powder is a mixture of soda, cream of tartar, and cornstarch, or rice flour.
Use one level teaspoonful of baking-powder to each cupful of flour.
Use one even teaspoonful of soda and two full teaspoonfuls of cream of tartar to a quart of flour.
When sour milk is used, take one even teaspoonful of soda to a pint of milk, and omit the cream of tartar.
When molasses is used, omit the cream of tartar, and use one teaspoonful of soda to each cupful of molasses.
Mix powders with the flour, and sift them together, so as to thoroughly mix them.
Mix dry materials in one bowl and liquids in another; combine them quickly, and put at once into the oven.
The oven for baking bread should be hot enough to brown a teaspoonful of flour in five minutes. For biscuits it should brown in one minute.
Rolls brushed with milk just before baking will have a brown crust.
Rubbing the crust with butter just before it is taken from the oven will make it crisp.