Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Cake | 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 pint sour milk
- one pint corn meal
- half pint flour
- one tablespoonful sugar
- one teaspoonful salt
- one-half cupful molasses
- one-half teaspoonful salt
- half cupfuls graham flour
- two-thirds cup corn meal
- quarter cup flour
- two cups milk
- quarter teaspoon salt
- two tablespoons baking powder
- one cup of cream
- one cup cold cracked wheat
- one cupful warm water
- one tablespoonful of shortening
- two tablespoonfuls sugar
- a handful of flour
- two eggs
- one table- spoonful melted butter
- half even teaspoonfuls in water
- four large tablespoons of sifted corn meal
- four large tablespoons of cooked hot fine hominy
- four eggs well beaten
- one coffee cup of sweet milk
- two buttered tins
- one level tea- spoonful of soda
- two eggs well beaten
- quarter yeast cake
- salt
Directions
batter, which should now be not quite so thin as hot cake bat- ter. Pour into a pan shrieking hot, with plenty of grease; bake twenty or thirty minutes ; cut in squares and serve, very hot.
Mrs. Williamson Dunn CORN BREAD.
One pint sour milk, one pint corn meal, scant half pint flour, one tablespoonful sugar, one teaspoonful salt. Mix the above to stand over night. In the morning add two eggs, one table- spoonful melted butter ; soda, one and a half even teaspoonfuls in water.
MRS. KIN READ'S EGG BREAD.
Four large tablespoons of sifted corn meal. Pour over this enough boiling water to moisten it and beat until it is cool. Add four large tablespoons of cooked hot fine hominy and beat well. Then add a lump of sweet lard or butter (lard is preferable if very sweet) the size of an egg, and salt, and four eggs well beaten. Last add one coffee cup of sweet milk and stir well. Bake quick in a hot oven in two buttered tins, and serve in the tins, as it should be so much like custard tha": it cannot be taken out. Eat with plenty of sweet butter.
Mrs. Richard Rising. GRAHAM BREAD.
One pint sour milk, one-half cupful molasses, one level tea- spoonful of soda, one-half teaspoonful salt, two and on^-half cupfuls graham flour, sifted with the soda. Add the chaff if there is not very much. Bake in baking powder tins (pound size), in a slow oven from one hour to one hour and a quarter.
Mrs. R. H. Herron. SPIDER BREAD.
Two-thirds cup corn meal, quarter cup flour, two cups milk, quarter teaspoon salt, two eggs well beaten, two tablespoons baking powder. Sift flour and corn meal well together, add other ingredients and put into a well buttered spider and stand on stove five minutes. Then pour over top one cup of cream and bake for twenty minutes in a moderate oven.
Mrs. Harry Ross, San Francisco. CRACKED WHEAT MU FEINS.
One cup cold cracked wheat (can use cooked rice) ; add one cupful warm water, one tablespoonful of shortening (lard
BRKAD, ROIvLS, ETC. 2l7
or butter), two tablespoonfuls sugar, little salt. Stir in as much flour as you can ; add quarter yeast cake. Rise over night. Put in muffin pans first thing in the morning; let rise until time to bake for breakfast.
Miss Maurice. HOE CAKE.
Scald one-third of the meal with hot water; add the rest of the meal, a handful of flour and salt to taste; mix with cold water to the consistency of a very thick batter. Clean and grease old-fashioned "nigger hoe," spread the cake on it and pat it smooth. Set on top of hot coals, and when brown on bottom turn with knife and brown the other side. May be baked in spider or on top of stove.