Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
| Water | not in our table | 0 |
| 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
- 2 cups buckwheat flour 2 1/2 cups warm water 1/2 cake compressed yeast 1 teaspn
- 2 1/2 cups warm water 1/2 cake compressed yeast 1 teaspn
- 1 cup stale bread crumbs
- 1 cup milk add yeast to warm water
- 1/2 cake compressed yeast 1 teaspn
- 1 teaspn
- 4 hrs
- one burner only at first
- salt
Directions
2 cups buckwheat flour 2½ cups warm water ½ cake compressed yeast 1 teaspn. salt 1 cup stale bread crumbs (white or graham) 1 cup milk
Add yeast to warm water and pour gradually over flour and salt, stirring; when light add crumbs soaked in milk and warmed a little.
GEMS BEATEN BISCUIT STICKS CRACKERS ROLLS GEM IRONS]
BREADS--UNLEAVENED--WITHOUT CHEMICALS
“The use of soda and baking powder in bread making is harmful and unnecessary. Soda causes inflammation of the stomach and often poisons the entire system.”
The chemical substances left in foods by the union of soda and cream of tartar in baking powders cannot be used by the system, so the excretory organs are overworked in their efforts to throw them off.
Experiments have also proven that the chemicals of baking powder retard digestion.
The use of yeast is preferable to baking powder or soda, but breads made without baking powder, soda or yeast are best of all.
Unfermented breads are generally baked in small loaves, so that they are dry and require thorough mastication.
Because of their dryness, dough breads are more desirable than batter breads.
With the other advantages, unleavened breads have all the sweet taste of the flour.
The substitute for carbonic acid gas is as pure and “as free as the air we breathe,” for it is the air we breathe, the very same thing; consequently it is inexpensive and the use of it requires less time and labor than the making of fermented breads.
The _Essentials of Success_ in making unleavened breads are, after good materials (the flour must be of the best); (_a_) that the ingredients be as nearly ice cold as possible; (_b_) that the breads stand or rest before baking, in a cold place for from 20 m. to 3 or 4 hrs., or over night; (_c_) that the oven is not too hot when they are first put in--not that they must be beaten very vigorously.
Iron is the best material for batter bread pans as it gives a firm, steady heat. The irons with thin, flat, oval (not square cornered) cups are best, but the small round cups are not objectionable and the stick shaped pans are excellent. Next to irons are earthen custard cups.
When meal is to be scalded, heat it in the oven before pouring liquid over it.
Batter breads baked in irons.
Have materials and utensils cold, put liquid with salt, oil and yolks of eggs when used, in stone milk crock or deep pan, agitate for a moment by moving wire batter whip briskly back and forth, when the liquid will be full of bubbles. Sprinkle flour in, not too slowly, with the left hand, keeping up the agitating motion. When the batter is quite stiff, beat it (never stir it as that drives out the air) just enough to incorporate all the flour. Give a few turns of the egg beater to the whites of eggs (which are in a bowl with a little salt), so that they are full of large bubbles, rinse off the beater with cold water, give it a shake and hang it in its place. Turn the eggs on to the batter and mix them in lightly, beating a little if necessary to mix well; cover the dish and set it in the ice box (or in a pan of cold water with a wet cloth over it) in summer, or in a cold room where it will not freeze in winter, for not less than 20 m. and longer if possible. (I always stir my gems up over night when making them for breakfast.)
Slightly warm the pans and oil them.
When ready to bake the gems, warm the irons a little and without stirring the batter dip it into the cups, filling them to the brim, set into a slow oven that bakes well from the bottom.
Bake until well risen, increase the heat sufficiently to brown the gems nicely, then lower the temperature and finish baking. Be sure that the gems are well baked to the center. Turn out of pans at once and let stand for 10 or 15 m. before serving. There is no objection to serving unleavened breads warm.
If the oven does not bake well at the bottom, leave the pans on top of the stove where it is not too hot, for 10-15 m., then place carefully in the oven.
When baking with gas, put the gems on the top grate of the oven before it is lighted; use one burner only at first and have that turned rather low.