Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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 pounds of flour
- a pint of milk
- a pound of sugar
- a pound of butter
- six o'clock warm three-fourths of a pint of milk
- three eggs
- nine next day
- three o'clock they will be ready to boil in very hot lard
- nutmeg
Directions
At noon set to rise sufficient yeast to make when risen half a pint. At five or six o'clock warm three-fourths of a pint of milk, half a pound of sugar, fourth of a pound of butter, add one and a half pounds of flour, half a nutmeg grated, and lastly three eggs, well-beaten. Must not be kneaded, only mixed and beaten with a spoon; set in a warm place to rise. If very light at bed-time, push down with floured hand. At nine next day, make in small, round balls in your hand, placing a raisin in the center of each, and put to rise again in a warm place. About tw^o or three o'clock they will be ready to boil in very hot lard. Remove them carefully from the bread board with a floured knife, giving them a gentle roll to shape them; cook quickly. Roll in powdered sugar; elegant. — Mi-s. Elizabeth Brown.