Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | 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 pound brown sugar
- half pound walnut meats
- three tablespoons flour
- quarter teaspoon bak- ing powder
- half teaspoon salt
- two tablespoonfuls sugar
- one tablespoonful lard
- eight tablespoons sugar
- six tablespoons butter
- one cup sugar
- one cup sweet milk
- two teaspoonfuls baking powder
- half pint cold water
- half pint flour
- one tablespoonful each of butter
- two cups sugar
- one pint sweet milk
- one cup butter
- one cup yeast
- two eggs
- one egg
- six eggs
- half tea- spoonful salt
- three eggs
- one nutmeg
- salt
- nutmeg
- cinnamon
Directions
Half pound brown sugar, half pound walnut meats, two eggs (beaten), three tablespoons flour, quarter teaspoon bak- ing powder, half teaspoon salt. Beat the eggs well, put in the
LANDMARKS CLUB COOK BOOK,
sugar, sift the flour, baking powder and salt mixed, and stir them in ; add walnut meats and stir well together. Take a teaspoonful of the batter and drop in buttered pans, leaving considerable space, when they will spread to desired size. Bake to a light brown.
Mrs. John H. Norton.
DOUGHNUTS, CRUISERS, ETa,.
Two tablespoonfuls sugar (sifted), one tablespoonful lard (when melted), one egg, a little salt. Flavor with nutmeg. Knead in enough flour so they will roll out to cut with a cruller cutter. They need a great deal of kneading, so as to be fine grained. Fry in hot lard like doughnuts.
Mrs. W. H. Maurice. NEW" YORK NEW YEAR'S CRULLERS.
Eight tablespoons sugar, six tablespoons butter, six eggs. Beat together thoroughly and stiffen well with flour (working it in as for very stiff cookies). Roll as thin as pastry and cut in fancy shapes with a "jiggering wheel," and fry in hot lard. Season with powdered cinnamon and add half a tea- spoonful of salt.
Mrs. E. P. Eells. DOUGHNUTS.
Two eggs, one cup sugar, one cup sweet milk, half tea- spoonful salt, two teaspoonfuls baking powder, flour to make it roll easily.
Mrs. Kemp. FRENCH CREAM FRITTERS.
Half pint cold water, half pint flour, three eggs and the white of a fourth, one tablespoonful each of butter and sugar, grated peel of half a lemon, tiny pinch of salt. Put the wa- ter, sugar, butter, salt and lemon peel together into a clean saucepan and bring to a boil. Take from the fire, and when cool stir in the flour carefully that it may not lump. Return to the fire and stir steadily until it boils. Again take off, let cool and add eggs, one at time, beating each in well. When
it is stirred enough the mixture will leave the spoon cl<ean when you withdraw it. Add now the white of fourth egg beaten very stiff. Set mixture aside for two hours, then drop it in lumps the size of a walnut from end of spoon into boiling fat. Serve on a napkin and sprinkle with powdered sugar. They are good either hot or cold.
Miss Elizabeth Shankland RAISED DOUGHNUTS.
Two cups sugar, one pint sweet milk, one cup butter, three eggs, one cup yeast, one nutmeg, flour enough to make a dough that can be rolled. Let it rise. Roll out and cut in any desired shape. Fry in very hot lard.
Cora T. Caswell.