Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
532
Calories
16g
Protein
2g
Fat
112g
Carbs
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 |
| Buckwheat | 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
- 1/2 cup of yellow corn meal into 1 qt
- 1/2 cup white flour 3 cups buckwheat flour beat
- 3 cups buckwheat flour beat
- 1 teaspn
- 4 tablespns
Directions
1
Stir ½ cup of yellow corn meal into 1 qt. of boiling water; cook, stirring, until thickened; when lukewarm add:
2
1 teaspn. salt 2-4 tablespns. soft yeast ½ cup white flour 3 cups buckwheat flour
3
Beat, set in cool place until morning; add a little warm water if too thick and use less flour next time.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg