Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| Syrup | 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
- one pint of milk
- one tablespoonful of butter
- two cups of buttermilk
- one-half cup of best syrup
- one teaspoonful of soda
- one-half teaspoonful of salt
- three pint
- two quart basin well buttered
- a cup of home made yeast
- one egg
Directions
One pint of milk, half a cup of home made yeast, flour enough to make a stiff batter, rise over night, in the morning add one egg, one tablespoonful of butter and flour enough to make it stiff to roll, mix well and let rise, then knead it again, roll out, cut with a round tin and fold over; put in a pan, and cover very close, let them rise again until they are very light, and bake in hot oven. S.
GRAHAM BREAD, NO. 2.
Two cups of buttermilk, one-half cup of best syrup, one teaspoonful of soda, one-half teaspoonful of salt, stir with a spoon to a stiff mass (not too stiff), put it into a three pint or a two quart basin well buttered, put into a steamer over cold water which gives the loaf more time to rise ; steam about one hour, then place in the oven, and give it a brown color. S.