Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 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 |
| Butter | 1 tbsp (14g) | 102 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- two quarts of flour
- one-half cup of sifted white sugar
- one pint cold boiled milk
- three cups of boiling water poured over the mea
- two cups of rye meal
- one cup of molasses
- one-half cups of sweet milk
- one teaspoon of salt
- one cup of indian meal
- one cup of rye meal
- one cup of sour milk
- one cup of sweet milk
- one cup of mo- lasses
- one tablespoon butter
- one pint of indiam meal
- one pint of rye meal
- one cup of flour
- one quart of buttermilk
- one teaspoonful of soda
- one teaspoonful of salt
- three cups of indian meal
- two cups of sweet milk
- two pints of rye
- one pint of indian meal
- one pint of buttermilk
- three cups of warm milk
- one-half cups of su- gar
- one-half cup of yeast
- one-half cups of sugar
- one-half cup of melted butter
- one half au egg
- one teacup good yeast
- three caps of indian meal
- two large spoonfuls of soda dissolved in the milk
- two teaspoons of soda stirred into
- one egg if you choose
- two dozen raisins to flavor
- 49 brown bread
- one cuy of flour
- two teaspoons of soda dissolved
- one-half yeast cake dissolved in water
- one teaspoon of cinnamon
- salt
- cinnamon
Directions
Two quarts of flour, make a hole in the middle and put in one-half cup of sifted white sugar, lard'size of one half au egg, one pint cold boiled milk, a little salt, one teacup good yeast; let it stand over night without kneading; in the morn- ing stir it up, place it on the board and knead it well fifteen minutes, then put it in the pan again and let rise in a cold place till noon ; about two hours before baking, roll out pret- ty thin and cut out with a pint pail cover, put a little butter on one-half the top and double it over. Allow plenty of room in the pan for rising, and when light bake from ten to fifteen minutes.
BROWN BREAD No. 1. Three caps of Indian meal, three cups of boiling water poured over the mea), add two cups of rye meal, one cup of molasses, one and one-half cups of sweet milk, one teaspoon of salt, two large spoonfuls of soda dissolved in the milk. Steam four hours.
BRO vVN BREAD No. 2.
One cup of Indian meal with water enou<:h to scald it, one cup of rye meal, one cup of sour milk with two teaspoons of soda stirred into it, one cup of sweet milk, one cup of mo- lasses, one teaspoon of salt, one tablespoon butter, one egg if you choose, two dozen raisins to flavor, flour to thicken, mix soft.
BROWN BREAD No. 3.
One pint of Indiam meal, one pint of rye meal, one cup of flour, one cup of molasses, one quart of buttermilk, one teaspoonful of soda, one teaspoonful of salt.
All kinds of Selected Corn Meals
49 BROWN BREAD No. 4.
Three cups of Indian meal, one cuy of flour, two cups of sweet milk, one cup of sour milk, one cup of molasses ; soda and salt. Steam four hours.
BROWN BREAD No. 5.
Two pints of rye, one pint of Indian meal, one cup of molasses, one pint of buttermilk with two teaspoons of soda dissolved in it. Mix with enough sweet milk or water to make a thick batter. Add a dessert spoon of salt. Steam five or six hours.
Three cups of warm milk, one and one-half cups of su- gar, one-half cup of yeast (or one-half yeast cake dissolved in water), flour enough for batter. In the morning, when very light, add one and one-half cups of sugar, one-half cup of melted butter and one teaspoon of cinnamon. Knead stiff and let it rise again, then cut into bits and add raisins, four or five to each bunn. Let it ri&e again in pans, bake in a moderate oven, and while still hot mcisten the tops with equal parts of milk and molasses.