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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Hop | not in our table | 0 |
| Water | 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
- one ounce of salt
- an ounce of pressed
- a small handful of loose hops in a quart of boiling water
- a quart of boiling water
- a pint of flour
- a gill of liquid yeast
- two ounces of white sugar
- salt
Directions
tartar sifted with the flour. It is always well to sift flour twice. A little ammonia will improve cake, making it lighter. To test when a cake is done, run a dry broom straw down into it. If the straw comes out perfectly dry the cake is done; but if it is the least moist, or if any particles stick to it, it is not done. For loaves, always put thin, greased paper in the bottom and sides of the pan. In summer time, before making cake, put the eggs on ice, to keep them cool and fresh, other- wise they will not beat up light.
For icing, always use pulverized sugar, beat very slowly, and a long time.
Eggs should always be beaten thoroughly ; the whites to a stiff froth, and the yolks to a light color. The fresher the eggs, the better they will beat up.
HOW TO MAKE YEAST, No. i.
Steep an eighth of an ounce of pressed, or a small handful of loose hops in a quart of boiling water for about five minutes. Strain the boiling infusion upon half a pint of flour, stirred to a smooth paste with a little cold water. Mix well, boil a minute ; then add one ounce of salt and two ounces of white sugar. When lukewarm stir in a gill of liquid yeast or an ounce cake of compressed yeast dissolved in warm water. Let stand twenty-four hours, stirring occasionally, then cover closely, and set in a cool place. Yeast made in this manner will keep sweet for two weeks in summer, and much longer in winter, and can be used at any time during that period for starting a fresh supply of yeast, as well as for making bread.