Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one tablespoonful of sugar of lead
- one quart of milk
- one pint of milk
- one saltspoonful of salt to one quart of milk
- two ounces gelatine to 1^4 quarts of liquid
- 4 quarts of liquid
- one quart of flour
- one cupful of flour one teaspoonful soda to one pint sour milk
- one pint sour milk
- one teaspoonful soda to half pint molasses
- eight eggs to one quart of milk
- four eggs to one pint of milk
- one teas-poonful
- three heaping teaspoonfuls baking powder to one quart of flour
- one even teaspoonful baking powder to one cupful of flour one teaspoonful soda
Directions
Dip the spots in pure melted tallow. Wash out the tallow, and the ink will come out.
Mrs. Koepfli, TO SET COLORS IN FABRICS.
Calicoes and chambreys will not fade if before the first washing they are soaked in a bucket of cold water contain- ing one tablespoonful of sugar of lead.
PROPORTIONS.
Five to eight eggs to one quart of milk for custards.
Three to four eggs to one pint of milk.
One saltspoonful of salt to one quart of milk for cus- tards.
One teas-poonful or less of vanilla to one quart of milk for custards.
Two ounces gelatine to 1^4 quarts of liquid.
Three heaping teaspoonfuls baking powder to one quart of flour. m ,
One even teaspoonful baking powder to one cupful of flour
One teaspoonful soda to one pint sour milk.
One teaspoonful soda to half pint molasses.