Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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
- four tablespoons melted butter
- one cup of warm cream
- half teaspoon salt
- two tablespoons brandy
- one yeast cake in a little warm cream
- four eggs until creamy
- one-half inch thick
- salt
- cinnamon
Directions
102 PRAGUE CHAPTER BOOK OF RECIPES
FILLED FRIED CAKES OR SISKY— Break one yeast cake in a little warm cream and teaspoon sugar and set in warm place to raise. Beat yolks of four eggs until creamy, add four tablespoons melted butter, two of sugar and beat well, then add one cup of warm cream, half teaspoon salt, two tablespoons brandy or rum, raised yeast and enough flour to make soft dough, about three-quarters of a pound. Set in warm place to raise, then turn out on floured board, pat out one-half inch thick, cut in small squares and put a teaspoon filling on each square. Fold over and pinch the edges together tight, cover and allow the doughnuts to raise until light. Drop in hot lard and fry until brown, being careful they are cooked through. Filling: Stew prunes with a few slices of lemon, when tender strain and remove stones, chop fine, sweeten and add cinnamon to flavor. Pineapple filling: Strain a can of shredded pineapple. Boil pulp with enough sugar to sweeten until thick. Set aside to cool. Poppy seed filling: Grind poppy seed fine and add grape jelly to make a paste, or you can boil the ground poppy seed in milk, sugar, little syrup, pinch of salt, and when cool thin with cream. Apricot filling: Stew apricots, when tender strain, press through a coarse sieve and sweeten to taste.