Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- 2 teaspoons of soda being used to a quart of milk
- three teaspoons of the powder go to every quart of flour
- 1 tablespoon butter
- 1 teaspoon soda
- three teaspoons of baking powder
- 1 cup of butter to 1 qt
- a quart of milk
- a quart of flour
- one who must economize in milk
- three methods of using bicarbonate of soda to raise flour
- 1 tea- spoon soda to 2 of cream of tartar to a quart of flour
- two raising agencies have become wet
- 1 tea- soda biscuits
- 1 spoon salt
- 1 scant pint sweet milk
- 1 scant pint sour milk
- 1 tea- spoon cream of tartar
- three parts graham flour to one cuits
- one cuits
Directions
Soda. On the interaction of bicarbonate of
soda and different acids, by which carbonic acid gas is liberated is based a common method of raising doughs. It wastes none of the flour, as does yeast, but it has its own disadvantages. The product of these chemicals acting on each other is a salt which is left in the bread; hydrochloric acid acted on by soda gives common salt, to which there could be no objection, but this method is not easily used in the household, and the salts left by other acids, as the lac- tic acid of milk when acted on by bicarbonate of soda, we get enough of in other dishes. Whether reliable experiments have been made as to the comparative
Soda Raised Breads. 101
digestibility of breads raised with soda and those raised with yeast the writer does not know, but there is a wide-spread impression that the former should be eaten only occasionally, and it is certain that we tire of them sooner than of yeast breads. Besides, which is of importance to one who must economize in milk, eggs, &c., better materials must be used with soda than with yeast to produce an equally rich tasting bread or cake.
We have three methods of using bicarbonate of soda to raise flour; by its action on
1. The acid contained in sour milk, from 1 to 2 teaspoons of soda being used to a quart of milk.
2. On cream of tartar, the proportions being 1 tea- spoon soda to 2 of cream of tartar to a quart of flour.
3. On tartaric or other acids already mixed with it in a baking powder and to be used according to di- rections on the package, or, one may say in general, that three teaspoons of the powder go to every quart of flour.
The secret of success in making soda
Secret of Success. n , -. . , . , ., , . ,
raised breads consists in ( 1 ) the per- fect mixing of the soda and cream of tartar or the baking powder, with the flour, cooks who are par- ticular sieving these ingredients five times. In this connection we cannot urge too strongly that each housewife should make and keep on hand this pre- pared flour; in a leisure time she can measure, sieve and mix it, and she has then in making biscuit or cake, only to chop in the butter, add the milk and eggs and it is done,
102 Soda Biscuits.
2. In light mixing of the shortening with the flour; this is best accomplished with a chopping knife.
3. In a rapid completion of the work after the two raising agencies have become wet and begun to work, and no delay in baking when all is ready.
Ingredients. 1 qt. of flour. 1 tea- Soda Biscuits. 1A I' J. VI 1 1
spoon salt, 1 tablespoon butter, or but- ter and lard, or butter and suet, 1 scant pint sweet milk or water with 1 teaspoon soda and two of cream of tartar, or three teaspoons of baking powder; or, 1 scant pint sour milk with 1 teaspoon soda and 1 tea- spoon cream of tartar; if the milk be very sour omit the cream of tartar.
To make. In a chopping bowl stir all well together except the shortening and milk, then chop in the shortening which should be cold and hard, till all is fine and well mixed. Now add the milk a little at a time, still mixing with the chopping knife. Take out on the moulding board and rell out with as little mixing as possible.
This dough is often made richer, even 1 cup of butter to 1 qt. of flour being used, but so much as this can only be considered extravagant and un~ healthful.
To use this dough. Roll 1 in. thick.
As Biscuit. .., , . . . * ill m
cut with biscuit cutter and bake. To be eaten warm with butter.
AS Graham Bis- Use three parts graham flour to one cuits. of wheat and treat in same manner.
Roll 4- in. thick, fit into ielly cake
As Short Cake. ,. , 2, . ' • i i
tins and bake. When nicely browned, split and butter and pile up like toast.
For fruit short cake (see pages 108 and 109. )
Soda Raised Pancakes. 103