Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
758
Calories
26g
Protein
12g
Fat
134g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- half pints fine oatmeal
- 1/2 pint graham flour
- 1 teaspoonful salt
- 1 teaspoonful baking-powder
- 1 pint of milk
- 1/4 inch thick
Directions
1
One and a half pints fine oatmeal, 1/2 pint Graham flour, 1 teaspoonful salt, 1 teaspoonful baking-powder, 1 pint of milk. Mix oatmeal and milk; let it stand, to swell, 5 hours in a cold place. Sift together the Graham flour, salt, and powder. Add it to the oatmeal; mix into a smooth dough. Flour the board with cornmeal; turn out dough, and roll 1/4 inch thick; cut it out with cutter; lay them on greased baking tins; wash over with milk, and bake 10 minutes in moderate oven.
By Margaret Brown ·
Recipe sourced from
gutenberg