Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- four pounds flour
- two pounds sugar
- half pounds butter
- quarter pounds butter
- half pounds raisins
- one teaspoon soda
- a pint of domestic yeast
- four eggs
- eight loaves
Directions
Mrs. G. F. De Forrest, Freeport.
Four pounds flour, two pounds sugar, two and a half pounds butter (or one and a quarter pounds butter and three-quarters of a pound lard) ; three and a half pounds raisins, a little citron ; add wine, brandy, four eggs, one teaspoon soda, and spice as you please ; rub the butter and sugar together, then take half and work into the flour ; add half a pint of domestic yeast ; make the dough not quite as stiff" as biscuit. When it has well risen, work in the other half of the butter and sugar, with the spices and brandy. When thoroughly light, add the eggs, beaten
332 THE HOME OOOE BOOK.
separately, and the fruit. Let it rise an hour in the tins ; bake one and a quarter hours. It will keep all winter if frosted. This rule makes eight loaves.