Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- 1 cup almonds
- 1 cup sugar
- 1 teaspoon baking powder
- 1 cup currants
- 2 cups flour
- 2 cups cornmeal
- 1 tablespoon butter
- 1 cup flour
- 2 teaspoons baking powder
- 1 cup milk
- 1 teaspoon salt
- 1 pint buttermilk
- 1 pint cornmeal
- 1 tablespoon sugar
- 2 cups milk
- 3 teaspoons baking powder
- 1/4 cups cornmeal
- 3 eggs
- two biscuit tins
- 2 inch wide
- 1 egg
- 2 eggs
- salt
Directions
Miss Edith Massee.
3 eggs. 1 cup almonds, unblanched. 1 cup sugar. 1 teaspoon baking powder.
1 cup currants. 1^2 cups flour.
This fills two biscuit tins. When slightly cool, cut in pieces l/2 inch wide and 4 inches long.
CORN BREAD No. 1.
Mrs. Elmer Watson.
2 cups cornmeal. 1 tablespoon butter.
1 cup flour. 2 teaspoons baking powder.
1 cup milk. 1 egg. .
1 teaspoon salt.
Sift cornmeal, flour, sugar, and salt together ; rub in the butter, add the egg, milk, baking powder; mix well before put- ing in the pan.
Bread. 19 l
CORN BREAD No. 2.
Mrs. A. J. Davis.
1 pint buttermilk. 1 tablespoon butter.
1 pint cornmeal. 1 tablespoon sugar.
1 cup flour. 1 teaspoon salt. y2 teaspoon soda.
CORN BREAD No. 3.
Mrs. Thos. K. Seward.
2 cups milk. 3 teaspoons baking powder. 2 cups flour. 1 tablespoon sugar.
1/4 cups cornmeal. 1 teaspoon salt.