Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- one-half cup of milk
- one-fourth pounds of flour
- one-half pound of butter until smooth
- one cup of warm milk
- 99 kolacky
- one cake compressed yeast in one-half cup of milk
- two well beaten yolks
- salt
- mace
Directions
PRAGUE CHAPTER BOOK OF RECIPES 99
KOLACKY or TARTS AND RAISED FRIED CAKES
RAISED KOLACKY OR BUTTER TARTS— Raise one cake compressed yeast in one-half cup of milk and tablespoon of sugar. Sift one and one-fourth pounds of flour, and into one-third of this rub one-half pound of butter until smooth and set in cool place. Mix together one cup of warm milk, two well beaten yolks, the raised yeast, remaining two-thirds of flour, level teaspoon of salt, pinch of mace, cover and put in warm place to raise. Then roll out each dough separately, place butter dough on raised dough, fold over three times lengthwise, pound it down, let raise, then fold three times crosswise, pound down again, let raise, then lengthwise and crosswise once more. Roll out, cut in squares, put filling in each square, bring opposite corners together, pinch tight, let raise, brush with beaten egg, sprinkle with chopped almonds and bake.