Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Hop | not in our table | 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 tablespoons of hops in a muslin bag
- three quarts of water
- one cup of flour
- one tablespoon of sugar
- one quart boiling water
- three-fourths cup of brown sugar
- one-half teaspoon salt
- a quart of hot mashed potatoes
- three im- portant requisites
- one large
- two cakes of yeast in while it is warm
- six good potatoes grated raw
- salt
Directions
" There is scent of Syrian myrrh, There is incense, there is spice. There are delicate cakes and loaves. Cakes of meal and polypi."
— Grecian Ode.
" But I ate naught Till I that lovely child of Ceres saw, A large sweet round and yellow cake'; how then Could I from such a dish, my friends, abstain ?"
GENEKAL DIRECTIONS FOR Ji^AKING BREAD.
In the composition of good bread, there are three im- portant requisites : Good flour, good yeast and strength to knead it well. Flour should be white and dry, crumb- ling easily again after it is pressed in the hand.
A very good method of ascertaining the quality of yeast, will be to add a little flour to a very small quantity setting it in a warm place. If in the course of ten or fif- teen minutes it rises, it will do to use.
When you make bread, first set the sponge with warm milk or water, keeping it in a warm place until quite light. Then mould this sponge, by adding flour into one large
278 THE HOME COOK BOOK.
loaf, kneading it well. Set this to rise again, and then when sufficiently light mould into smaller loaves , let it rise again, then bake. Care should be taken not to get the dough too stiff with flour ; it should be as soft as it can be to knead well. To make bread or biscuits a nice color, wet the dough over top with water just before put- ting into the oven. Flour should always be sifted.
Mrs. E. S. Chesebrough.
Put two tablespoons of hops in a muslin bag and boil them in three quarts of water for a few minutes ; have ready a quart of hot mashed potatoes, put in one cup of flour, one tablespoon of sugar, one of salt ; pour over the mixture the boiling hop water, strain through a colander, put a pint or less of fresh baker's yeast, or two cakes of yeast in while it is warm, and set it in a warm place to rise. This yeast will keep three or four weeks, if set in a cool place. In making it from time to time, use a bowl of the same to raise the fresh with.
Mrs. Mary Ludlam, Evanston.
Six good potatoes grated raw, a little hop tea, one quart boiling water, three-fourths cup of brown sugar, one-half teaspoon salt ; when cool, add yeast to rise ; keep covered and in a cool place.