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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Pancake | 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
- 1 quart milk
- 1 tablespoon but- egg- breads
- 1 teaspoon salt
- 1 cup bread pancakes
- 2 cups bread crumbs that have been soaked soft in milk
- 3 eggs
- one cooked bice
- 1 flour
Directions
The next most simple method of cooking fine flour, is to introduce between its particles the air adherent to beaten egg, and by the immediate application of heat to expand the air and stiffen the mass thus ae- rated. By this method none of the food principle is wasted as when yeast is used, nor is a chemical salt left in the dough as in the action of soda, but the method is expensive and is limited in its use to what may be called fancy breads and cakes.
We have selected the following mixture as the foundation for egg breads; of course others are pos- sible:
Foundation of 1 quart milk, 3 eggs, 1 tablespoon but- egg- breads. ter and 1 teaspoon salt.
This mixture is then thickened with any kind of flour, or with part flour and part bread, boiled rice, boiled hominy or corn mush.
To mix. First beat the eggs very light, whites and yolks separately, then the yolks smoothly with the flour and milk, stir the whites in at last very lightly
Yeast Breads. 93
an<"l bake immediately. The eggs must be beaten very light, and the batter just of good pouring con- sistency, thinner than if no eggs were used, wheat, Graham Add to above foundation mixture a >r(cakesPal scant pint of either of these flours. Add to the foundation mixture one
Cooked Bice, j v -V * " •
Hominy or cup of flour and twocupsof boiled rice, Corn Mush hominy or corn mush ( or the propor-
Pancakes. , . , j \ T> i • n
tions may be reversed ). Bake in small, rather thick cakes. If they stick to the griddle add a little more flour.
Add to the foundation mixture 1 cup
Bread Pancakes. n 10. IT i 1 1
flour and 2 cups bread crumbs that have been soaked soft in milk or water and mashed smooth. The batter should be rather thick. Bake in small cakes adding more flour if they stick. Muffins and Muffins and waffles of all sorts are
waffles. made like pancakes, but a little stiffer
with flour.
Other egg-raised doughs, mixed in
Other egg1 doughs. , , ,.,» , ' . ,
somewhat different proportions and differently cooked, as fritters, sponge cakes and bat- ter puddings, will be found in another section.