Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- two cupfuls of indian meal
- a cup of hot water
- a cup of molasses
- a piece of beef as you would
- a piece of butter
- a saltspoonful of salt
- quarter enough sour
- one else
- pepper
- salt
Directions
This is a homely, yet hearty and palatable breakfast dish. Pare and quarter enough sour and juicy apples to nearly fill a deep earthen baking-
238 WHAT TO GET FOR BREAKFAST.
dish, add to the apples half a cup of hot water and nearly a cup of molasses. Make a crust as for strawberry short cake m Breakfast Xo. 45. Eoll it out an inch thick and fit closely over the apples. Bake in a moderate oven as long as the crust will allow. When done, while warm, break the crust in pieces, which mix through the apple. For breakfast this must be baked the day previous. Serve with cream or milk. Delicious.
'Tis said this sterling dish came to America in the Mayflower, and for aught that is known might have been produced by Mrs. Eve. It is convenient, palatable and nourishing ; combining beef, beef tea and hasty pudding.
Select such a piece of beef as you would for soups ; when boiled tender, remove the meat, put the hquor into an earthen vessel to let the fat rise and cool. Cut the meat from the bones, mince it fine and put it into the kettle with the hquor and a little of the cooled fat that was on the top of liquor. Add pepper and salt at discretion. When it boils, thicken with Indian meal as for hasty pudding. Simmer till thoroughly done. Be careful not to scorch it. When done, mould in brick loaf pans. When hardened, cut in slices nearly an inch thick
ANCESTRAL BREAKFASTS. 239
and brown on griddle greased with some of the fat from the top of liquor. This can be kept on hand three or four days in cold weather. A nice dish for hearty boys and girls or any one else.
BREAKFAST No. 110.
stewed Beans. Johnny Cake. Baked Sweet Apples.
Beans are the richest of all vegetables in nour- ishing matter, except oats and cabbage. With a little fat and meat a high strengthening compound is obtained. '* The founders of New England ate bean porridge morning, noon and night, thanking their Heavenly Father for it each time." Ph3^siol- oofists consider it excellent food for those who have to make great use of their muscle, therefore it w^as w^ell adapted to their circumstances. There is yet a great demand for force and muscular strength, and those who are wise will perpetuate the muscle making " bean porridge" or stewed beans. With an Indian cake it furnishes a very acceptable and nourishing breakfast.
240 WHAT TO GET FOR BEEAKFAST.
STEWED BEANS. The round or pea bean is the best and most deli- cate. Pick and wash a pint, or the quantity needed, of dried beans. Put them into a kettle with cold water. When they have stewed an hour, drain off this water and add fresh boiling water. Set them where they will simmer, adding more hot water when needed. Cook them indefinitely, till thor- oughly done ; otherwise they are indigestible and unwholesome like other underdone vegetables. When nearly done, add a few pieces of uncooked steak, roast beef or lamb, cut in squares about an inch in size, or a little beef gravy if you chance to have it, or a piece of butter. Add sugar and salt to your taste. Stewed beans should have plenty of juice and not dry like baked beans. In cold weather enough can be cooked to last two or three days, and the required complement for each meal reheated.
JOHNNY CAKE. This cake was originally baked in front of an open fire on the hearth of an old-fiishioned fire- place. Fireplaces are now superceded by ranges and stoves, consequently, our Johnny cake has to be baked on the griddle or in the oven, and is not
ANCESTRAL BREAKFASTS. 241
quite like its predecessors in flavor, yet it is a de- scendant. To make this cake, take
Two cupfuls of Indian meal. A heaping teaspoonful of sugar. A saltspoonful of salt.
Pour to these enough scalding water or scalded sweet milk to make a mixture thick enough to re- tain its form when moulded in the hand. Let this stand half an hour or more. Grease griddle with butter. Fit a cake half an inch thick to it. Smooth its surface. When nicely browned turn, but just before turning, place a bit of butter on the cake to keep it from scorching after turned. The heat must be moderate. When both sides are nicely browned, it can be transferred to a pan and a hot oven to finish its crispness, or it can be baked entirely in the oven. These are a delicious corn cake, when baked long enough to give them the de- sired crispy sweetness, and are irresistible to the lovers of crust, and crisp Indian cake. Serve hot.
24.2 \YTL AT TO GET FOE BREAKTAST.
BREAKFAST No. 111.
stewed Peas. Mutton Chops. Corn Meal Griddles.