Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
| Tea | not in our table | 0 |
| Cake | 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 cup of meal
- 1 1/2 cups of buttermilk
- 1 cup buttermilk
- 1/2 teaspoon soda
- 1/2 cup of yeast
- 1 tablespoon of butter
- 1 cup of milk
- three eggs
- 1 heaping tablespoon of butter
- 1/2 tea cup of buttermilk
- 1 salt spoon salt
- one half pt
- 3 eggs
- 1 salt spoon of salt
- 1/2 yeast cake can be substituted
- salt
Directions
_Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va._
Three eggs, 1 cup of meal, 1 heaping tablespoon of butter, 1½ cups of buttermilk. Beat the eggs very light, then add to them 1 cup buttermilk, then meal and butter, then ½ tea cup of buttermilk, stirring in ½ teaspoon soda and 1 salt spoon salt. Grease your tins and bake quickly.
_Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va._
One half pt. flour, ½ cup of yeast and let rise 2 hours. Then add 3 eggs, 1 pt. of flour, 1 tablespoon of butter, 1 cup of milk. Beat eggs very light, then add milk and flour to your sponge and 1 salt spoon of salt. Set this away to rise 5 hours. Then put in muffin cups to rise to top. When risen bake in quick oven. In place of ½ cup of yeast, ½ yeast cake can be substituted.