Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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
- 1 pint baking powder 3 teaspoonfuls salt 1/2 teaspoonful eggs 2
- 3 teaspoonfuls salt 1/2 teaspoonful eggs 2
- 1/2 teaspoonful eggs 2
- 1-1/4 cup butter
- 1 tablespoonful sugar
- 1/2 cup cooked cereal in place of an equal quantity of flour
- one cup fine white corn meal
- 1/2 cup yellow meal in place of equal quantities of flour
- one cup graham
- 1 milk 1-1/4 cup butter
- 1 tablespoonful _for baking
Directions
_Ingredients for 12._
Flour 1 pint Baking powder 3 teaspoonfuls Salt 1/2 teaspoonful Eggs 2 or 1 Milk 1-1/4 cup Butter, _or_ butter substitute 1 tablespoonful Sugar, if desired 1 tablespoonful
_For baking_, greased muffin pan. Bake about half an hour.
_Method of mixing_ is No. 1.
This recipe may be varied in many ways.
(_a_) Use 1/2 cup cooked cereal in place of an equal quantity of flour. Will you change the amount of wetting?
(_b_) One cup fine white corn meal, or 1/2 cup yellow meal in place of equal quantities of flour. Corn meal absorbs more water than white flour.
What change in the wetting?
The oven should be the temperature for bread, and the baking at least 3/4 of an hour.
(_c_) One cup Graham or rye meal in place of an equal quantity of flour.