Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Cake | 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
- one cup milk
- one tablespoonful sugar
- one-fourth cups sifted flour
- one-third cup sugar
- one-fourth cup raisins
- one-fourth teaspoonful salt
- one tablespoonful sugar in lukewarm milk
- one-half cups flour
- one cake fleischmann's yeast
- one egg
- salt
Directions
One cake Fleischmann's Yeast, one cup milk, scalded and cooled, one tablespoonful sugar, three and one-fourth cups sifted flour, one- fourth cup butter, one-third cup sugar, one egg, one-fourth cup raisins or currants, one-fourth teaspoonful salt. Dissolve yeast and one tablespoonful sugar in lukewarm milk. Add one and one-half cups flour, to make sponge. Beat until smooth, cover and let rise until light, in warm place, free from draft, about one hour. Add butter and sugar creamed, egg well-beaten, raisins or currants, which have been floured, rest of flour, or enough to make a moderately soft dough, and salt. Turn on board, knead lightly, place in greased bowl. Cover and set aside in warm place, until double in bulk, which should be in about two hours. Shape with hands into medium-sized round buns, place in well-greased, shallow pans about two inches apart. Cover and let rise again, about one hour, or until light. Glaze with egg diluted with water. With sharp knife cut a cross on top of each. Bake twenty minutes. Just before removing from oven, brush with sugar moistened with water. While hot, fill cross with plain frosting.