Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Wheat | 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 teaspoonfuls of salt
- two cups of water
- a handful of wheat flour
- a cup of yeast
- a pint of milk
- a teaspoonful of salt
- two parts
- half filled
- three quarters of an hour will bake
- salt
Directions
Mash half a dozen peeled, boiled potatoes, and mix in a handful of wheat flour, and two teaspoonfuls of salt, and after putting it through a colander, add hot water till it is a batter. When blood warm, put in half a teacup of distillery yeast, or twice as much home made'. When light, keep it corked tight. If made with hop water, it will last longer.
To a cup of yeast, allow two cups of water, and mix in as much sifted flour as can be well stirred with a wooden spoon; scatter a little flour over the top, cover the dish, and in warm weather use cold water, and set the sponge in a cool place. In the morning, add half a pint of milk, with a teaspoonful of salt, and knead into a dough with sifted flour. Knead until the dough is smooth, and will not stick to the hands or board. Divide it into two parts, and put into the pans; let them be half filled, and in two or three hours it will be ready to bake. From half to three quarters of an hour will bake them.