Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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 pound brown sugar
- one cup almonds
- one-fourth pound german sweet chocolate
- two ounces citron
- one-half teaspoon cinnamon
- one-fourth teaspoon each allspice
- three cups flour
- one teaspoon baking powder
- one cup of warm milk
- one-fourth pound butter
- three tablespoons powdered sugar
- one pound flour
- one pound butter
- 95 chocolate sticks -- four eggs
- four eggs
- two mixtures
- one yeast cake in one cup of warm milk
- four yolks well beaten
- two heaping tablespoons flour into one pound butter
- one-half inch thick
- one inch wide
- salt
Directions
PRAGUE CHAPTER BOOK OF RECIPES 95
CHOCOLATE STICKS — Four eggs, one pound brown sugar, one cup almonds, one-fourth pound German sweet chocolate, two ounces citron, one-half teaspoon cinnamon, one-fourth teaspoon each allspice and cloves, three cups flour, one teaspoon baking powder. Beat eggs and sugar until light, add spices and chocolate grated, blanch almonds and chop, cut citron fine. Mix with flour and baking powder and combine the two mixtures. Roll on floured board, cut into strips three and one-half inches long and bake in shallow buttered pans in moderate oven ten to fifteen minutes.
MARIE E. TUREK.
CREAM ROLLS — Raise one yeast cake in one cup of warm milk and a little sugar. Melt one-fourth pound butter, add four yolks well beaten, little salt, three tablespoons powdered sugar, the raised yeast and one pound flour. Beat well and set aside to raise. Second dough : Rub two heaping tablespoons flour into one pound butter and put in cold place. Roll out both doughs one-half inch thick, place second dough on first, fold over three times lengthwise, then cross- wise to make a square. Set in cold place for one hour. Roll and cut in strips one inch wide, roll on forms overlapping edges and when baked fill with whipped cream.