Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 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 |
| Honey | 1 tbsp (21g) | 64 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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
- three cupfuls of flour
- three teaspoonfuls of baking powder
- 1 cup of milk
- a teaspoonful of salt
- three rounding tablespoonfuls of butter
- 3 beaten eggs
- 1 teacup of strained honey
- 3 eggs a few minutes
- salt
- nutmeg
- cinnamon
Directions
Sift together three cupfuls of flour, three teaspoonfuls of baking powder, and half a teaspoonful of salt. Work in three rounding tablespoonfuls of butter, add 3 beaten eggs, 1 cup of milk and 1 teacup of strained honey. Bake in muffin or in gem pans in a hot oven. Mrs. Nelson A. Pennoyer.
TRIFLES. (A Fine Dish for Early Tea.) Beat 2 or 3 eggs a few minutes, add a little salt and enough flour to make a stiff paste, teaspoon of butter, nutmeg or cinnamon and essence of vanilla, also roll very thin, cut in star shape with tin cutter, fry in boiling hot lard. Sprinkle sugar over them and eat warm.