Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
588
Calories
19g
Protein
6g
Fat
110g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 quart warm water
- one tablespoon salt
- one cup sugar
- one teaspoon cinnamon
- one-half yeast cake
- one egg
- cinnamon
Directions
1
Set sponge over night with one quart warm water, one-half yeast cake, one tablespoon salt. In the morning add one cup sugar, one egg, one teaspoon cinnamon, lard size of a walnut. Mix stiff and let rise. Roll out, put in pans, sprinkle with melted butter, sugar and cinnamon. When light, bake. — Mrs. Fred Schoeneman.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive