Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Arrowroot | 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 cups of arrowroot
- 1 cup of flour
- a cupful of butter into the flour
- five min- utes
Directions
Sift together 2 cups of arrowroot and 1 cup of flour. Rub two-thirds of a cupful of butter into the flour and stir in grad- ually a little very rich milk, sufficient to make a stiff dough. Roll out into a thick sheet, beat with rolling-pin, fold, roll out, and beat again, and repeat the rolling and beating for five min- utes. Roll out the last time about an inch thick, cut with a round cutter, brush with egg, sprinkle with sugar and bake in a moderate oven with a stronger bottom heat.