Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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
- 1 cup corn meal gruel
- 4 tablespns
- 1 cake compressed yeast
- 1 tablespn
- 2 hrs
- 1 1/4 teaspn
Directions
2-4 tablespns. liquid yeast or 1 cake compressed yeast, warm water to make 1 qt., white flour for drop batter; beat well. When light, add 1 cup corn meal gruel (to make, use 1 tablespn. of granular meal to each cup of boiling water and cook 2 hrs.), 1¼ teaspn. salt, and flour for smooth dough. Let rise in bulk once, then put into pans. A baker gave me this idea. He said he had a great run on it once in New York City under the name of “Home Made” bread. The bread is very moist and sweet.