Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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 teaspoonfuls of cream
- a pound of butter in a saucepan
Directions
Put a quarter of a pound of butter in a saucepan, with two teaspoonfuls of cream, or milk. Shake the pan over a clear fire until it is melted, and be careful not to put it on the fire.
In order to make good bread, the cook must be furnished with good flour, fresh yeast, a good oven, and strength to knead the dough. Bread that is a long time rising will be either heavy, sour, or very dark colored. In Summer, bread should be mixed with cold water; in damp weather, the water should be tepid, and in cold weather, quite warm. But the best of bread may be spoiled in the baking. The oven should be hot before the bread is put in and the fire declining. A I very good rule for determining the heat of the oven is, to hold I in your hand and count twenty seconds; if you can do this the oven is of the proper heat. If baking right, give it forty- j five minutes' time; (but this depends very much on the size of the loaves). When bread is taken out of the oven, never set it flat on a table, as it sweats the bottom, and acquires a bad taste from the table. Set it up endwise, leaning against some- thing. If the directions, which are given in this book for making bread, are strictly followed, every family may have good bread.