Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
722
Calories
19g
Protein
3g
Fat
155g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rye | 1 slice (32g) | 83 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| 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
- 1½ cups stale bread
- 3¼ cups cold water
- ¾ cup molasses
- 1½ teaspoons salt
- ────────────────────┬────────────
- Rye meal │1½ cups each
- Granulated corn meal│
- Graham flour │
- ────────────────────┴────────────
- 3 teaspoons soda
Directions
1
Soak bread in two cups of the water over night. In the morning rub through colander, add molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill buttered one-pound baking-powder boxes two-thirds full, cover, and steam two hours.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg