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 |
| Potato | 1 medium (173g) baked | 161 |
| Rye | 1 slice (32g) | 83 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 half pint of flour
- 1 pint cornmeal
- 1/2 pint rye flour
- 1 teaspoonful salt
- 1 tablespoonful brown sugar
- 2 teaspoonfuls baking-powder
- 1/2 pint water
- 2 potatoes
- two mealy potatoes
- half full of boiling water
Directions
One half pint of flour, 1 pint cornmeal, 1/2 pint rye flour, 2 potatoes, 1 teaspoonful salt, 1 tablespoonful brown sugar, 2 teaspoonfuls baking-powder, 1/2 pint water. Sift the flour, cornmeal, rye flour, sugar, salt, and powder together. Peel, wash, and well boil two mealy potatoes; rub them through a sieve, thinning with water. When cold, use it to mix the flour, etc., into a batter like cake. Pour it into a greased mould, with a cover; place it in a saucepan half full of boiling water, when the loaf will simmer 1 hour without letting the water get into it. Remove, then take off the cover, and finish cooking it by baking in a fairly hot oven 30 minutes.