Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| Buckwheat | 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 tepid water
- 1 teaspoon salt
- 1 cake of yeast
- 2 coffeecups buckwheat 1 coffeecup white cornmeal
- 1 coffeecup white cornmeal
- 4 table- spoons milk
- five persons
- salt
Directions
Mrs. J. C. Hooven.
1 cake of yeast. 1 quart tepid water.
2 coffeecups buckwheat 1 coffeecup white cornmeal.
flour. 1 teaspoon salt.
Sift flour and meal, adding salt, and cake of yeast dissolved in little warm water ; then pour tepid water over meal and buck- wheat until you have stiff batter, and beat well; put in warm place (not hot) to rise. An hour before cooking add 4 table- spoons milk and 2 of New Orleans molasses, into which you have stirred a level teaspoon baking soda. Let rise again until ready to bake. Sufficient for five persons.
Mix at nine the evening before.