Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Molasses | 1 tbsp (20g) | 58 |
| 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
- 1 teaspoon of salt
- 1 cup of yeast
- 2 tablespoons molasses
- 2 cups of yeast
- 1 tablespoon of salt
- five pts
- four loaves
- 2 qts
Directions
_Contributed by Mrs. J. Bertram Lippincott, Philadelphia, Pa._
Five pts. of flour, 1 teaspoon of salt, 1 qt. of warm water, 1 cup of yeast, 2 tablespoons molasses. Mix well and work with plenty of flour, place in greased pans and bake 1½ hours. Never set at night. Work as soon as mixed.
_Contributed by Mrs. J. Bertram Lippincott, Philadelphia, Pa._
Wheat bread four loaves, 2 qts. of flour, 2 qts. of warm water, 2 cups of yeast, nearly 1 tablespoon of salt. Put the salt in the flour and then pour in the water and finally the yeast. Mix up well and work with plenty of flour, and then put in pans greased with lard. Let it rise, and then bake 1½ hours in a hot oven. Never “set” it at night, but work it as soon as mixed.