Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- one quart of sweet milk
- one cup of white flour
- one teaspoonful of salt
- two spoonfuls of nice molasses
- a cup of fluid yeast
- a teaspoonful of soda
- two caps of graham flour
- salt
Directions
One quart of sweet milk. Two caps of Graham flour. One cup of white flour. One teaspoonful of salt. Two spoonfuls of nice molasses. Half a cake of compressed, Or, half a cup of fluid yeast.
Stir the milk to the Graham and flour. Add salt, molasses, and yeast. Beat all together, and rise in a warm place over night. In the morning beat well and set near the fire for a second rising. When everything is ready for breakfast, dissolve half a teaspoonful of soda and stir into it. Bake them on a griddle greased only enough to keep them from sticking. Bake both sides a nice brown. Do not turn them twice. Serve only a few at a time.
These are much more nourishing and wholesome than any buckwheat griddles. Those who indulge in buckwheat will be wise to substitute Graham.
SBCTION^ VIII.