Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 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 |
| 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
- three-quarters cup white flour
- 4 cup molasses
- 1 tablespoon sugar
- two tablespoons sugar
- 1 tablespoon butter
- 1 cup milk
- 3 teaspoons bak- ing powder
- 2 large cups sour milk
- 1 level teaspoon baking soda
- 2 eggs
- salt
Directions
Three-quarters cup white flour, \y2 cups graham flour, \y2 cups cornmeal, ^4 CUP molasses, 1 tablespoon sugar, if liked very sweet, y2 teaspoon salt, 2 large cups sour milk, 1 level teaspoon baking soda.* You may add y2 cup seeded raisins if you choose. Pour into molds and steam from 3 to 4 hours.
Mrs. Wm. Colly.
CORN BREAD. Two tablespoons sugar, 1 tablespoon butter, 2 eggs, stir to- gether and add 1 cup milk, ^ CUP corn meal, 3 teaspoons bak- ing powder and white flour to make quite stiff. Bake.
Mrs. G. W. Powell.