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 |
| Wheat | 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
- 2 lb fine wheat flour
- ½ oz salt
- 2 oz butter
- 1 egg
- 1 pint warm milk
- 1 oz yeast
- 1 teaspoon caster sugar
Directions
Mix the salt into the flour, then rub in the butter
Combine the yeast with the sugar. Add it to 1½ cups of the warm milk.
Beat the egg, and mix with the yeast and flour.
Make a well in the flour, pour in the yeast mixture, and mix into a dough .
Shape the dough into small, flat, round cakes about ¾ inch thick and 3 ½ inches across.
Mark manchets with lines to form a diamond pattern. Leave to rise for 30 minutes in a warm place.
Bake in a moderate oven (350-375 °F / 180-190 °C) until cooked.