Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Mace | 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
- two cups of corn meal
- one cup of flour
- one-fourth teaspoons of soda
- one-half teaspoon of salt
- one-fourth cup of sugar
- one-half cup of sour cream
- two cups of sour milk
- one-half cup of sugar in one-half cup of warm cream
- six ounces of sweet butter into three pounds of flour
- twelve ounces of large seeded raisins
- one-half pound of almonds blanched
- one-quarter cup of warm milk
- one-half cup of flour
- one-half cups of flour
- half teaspoon of salt
- one-half cup of butter melted
- 53 corn bread -- two cups of corn meal
- one egg
- one-half cup of warm cream
- two cakes compressed yeast crum- bled into pieces
- three pounds of flour
- six eggs well beaten
- one lemon
- two parts
- two twists
- four parts
- three together
- one-half yeast cake in one-quarter cup of warm milk
- two eggs
- two long thin rolls
- salt
- mace
Directions
PRAGUE CHAPTER BOOK OF RECIPES 53
CORN BREAD — Two cups of corn meal, one cup of flour, one and one-fourth teaspoons of soda, one-half teaspoon of salt, one-fourth cup of sugar, one egg, one-half cup of sour cream, two cups of sour milk. Mix the dry ingredients, add the egg beaten lightly and the sour cream and milk. Beat well and bake in shallow pans in a hot oven one-half hour.
JULIA M. FARA.
TWIST CAKE or HOUSKA — Dissolve one-half cup of sugar in one-half cup of warm cream, add two cakes compressed yeast crum- bled into pieces and set aside to raise. Rub six ounces of sweet butter into three pounds of flour, add six eggs well beaten, the raised yeast, level teaspoon of salt, the grated rind of one lemon and enough cream to make a stiff dough. Work out well, place on floured board imme- diately, add twelve ounces of large seeded raisins or sultana raisins, one-half pound of almonds blanched and chopped fine, and knead until raisins and almonds are worked in dough. Then divide into two parts, as this makes two twists. To form twist divide dough into four parts and roll each into a long round piece, braid three together and placed in greased pan, then cut fourth piece in two, roll out each part and twist together, place on braided dough, cover with towel and set in warm place to raise until double its bulk — about two hours. Brush with beaten egg and bake in moderate oven one hour.
MILADA R. KOREN.
BRIOCHE — Raise one-half yeast cake in one-quarter cup of warm milk and teaspoon of sugar. When light add one-half cup of flour, mix well, cover and set aside to raise. Sift together one and one-half cups of flour, half teaspoon of salt, teaspoon of sugar, large pinch of mace, add raised sponge, two eggs and one-half cup of butter melted, mix well and beat in two more eggs, one at a time, until dough is smooth. Cover, set in warm place to raise ; when light, beat again, cover and put in ice box over night. Roll out into two long thin rolls, twist together, place in large round pan close to edge, let raise, brush with beaten egg, sprinkle with chopped almonds and bake in moderate oven twenty to twenty-five minutes. While still warm, cover with plain frosting.