Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Rye | 1 slice (32g) | 83 |
| 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
- 1 tablespoon lard
- 1 cup cold water
- 1 teaspoonful soda
- 1 teaspoonful salt
- one bowl indian meal
- 1 bowl rye flour
- 1 bowl sour milk
- 1 large cup molasses
Directions
MRS. JOSHUA HARVEY, BALTIMORE.
One qt. flour, 1 tablespoon lard, 1 cup cold water and salt. Knead well and beat 10 minutes, and bake quickly.
MRS. GROVER CLEVELAND’S CELEBRATED RECIPE FOR BROWN BREAD.
_Contributed by Mrs. John Beverly Roberts, Bryn Mawr._
One bowl Indian meal, 1 bowl rye flour, 1 bowl sour milk, 1 large cup molasses, 1 teaspoonful soda, 1 teaspoonful salt. The whole must be mixed thoroughly and steamed 2½ hours, then baked from 20 minutes to a ½ hour, depending upon the heat of the oven.