Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Waffle | not in our table | 0 |
| Coffee | 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
- half cupful of hot scalded sweet milk
- one-half pint of warm water in pint bowl
- half teaspoonful of salt
- one pint of warm water
- half teaspoonful of tartaric acid
- three teaspoonfuls carbonate of soda
- one quart of tlour
- two teaspoonfuls of butter
- one pint of milk
- three tablespoonfuls of butter
- three teaspoonfuls of baking powder
- one pint of sour milk
- three tablespoonfuls of melted butter
- one teaspoonful of soda
- a good pinch of salt
- a teaspoonful of salt
- two medium- sized loaves
- two breakfast cupfuls of flour
- one-half inch thick
- 17 waffles --
- two coffee cupfuls of sweet milk
- four eggs very light
- three eggs
- salt
Directions
Set it as you do wheat bread, using wheat flour; mix as stiff as you can get it with rye meal, add cara-
16 r/lE CrOOD CHEEK COOK BOOK.
way seed and a good pinch of salt, knead it well and bake when light. Mrs. Hiis[melsbach.
SALT EISING BKEAD (By request).
Yeast. Put tablespoonful of corn meal in a cup, ]>oui' over it half cupful of hot scalded sweet milk, and set it in a warm place to rise (if it can be kept warm dur- ing the night, set the evening before; if not, mix in tlie early morning), take one-half pint of warm water in pint bowl, half teaspoonful of salt, thicken with flour, about like cake batter, stir in the yeast, let rise an hour, have ready a pan of tiour. For two medium- sized loaves, take one pint of warm water (if water is hot, without scalding the flour, the better the bread will be), stir water into the flour with the above prepara- tions, beat well, but do not make too tliick ; sprinkle with flour, cover and set in a warm place to rise ; when light, mix as little as possible and form into smooth loaves; have the tins half- full; when risen to the top it is ready to bake. If your oven is just right, it will bake in half an hour. Mrs. Mary Richardson.
SODA SCONES (Scotch).
Two breakfast cupfuls of flour, half teaspoonful of salt, half teaspoonful of tartaric acid, three teaspoonfuls carbonate of soda. Mix all these things with a large breakfast cupful of buttermilk. Put large handful of flour on board, roll paste upon it; sprinkle flour on top and roll out one-half inch thick. Put on a hot griddle and bake each side five minutes, after cutting into square or circular pieces.
Miss Christie McDougall.
THE GOOD CHEER COOK BOOK. 17
WAFFLES— No. 1.
One quart of tlour, two coffee cupfuls of sweet milk, rub two teaspoonfuls of butter and two of baking powder into the flour, add a teaspoonful of salt, beat the yolks of four eggs very light and mix with the milk, next add the flour, and lastly the whites of the eggs which have been beaten to a stiff froth.
Mrs. F. C. Webb.
WAFFLES— No. 2.
One pint of milk, three tablespoonfuls of butter, a teaspoonful of salt, three teaspoonfuls of baking powder. Make your batter a little thicker than for pancakes.
MkS. J. RUMSEY. WAFFLES— No. 3.
One pint of sour milk, three tablespoonfuls of melted butter, three eggs, one teaspoonful of soda, a little salt, flour to make a batter little thicker than for griddlecakes. Mrs. A. S. Stiles.