Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 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 pints of sweet milk
- three pints of corn meal
- one teaspoonful of salt
- one quart of potato sponge
- a cup of lard
- four well-beaten eggs
- one table- spoonful of lard
- 55 rolls
- two eggs well beaten
Directions
MRS. It. P. CREEL.
Two pints of sweet milk and four well-beaten eggs : three pints of corn meal, one teaspoonful of salt, and one table- spoonful of lard. Bake in quick oven.
BREAD. 55
One quart of potato sponge, very light. Mix as for bread, and knead very thoroughly. Then let it rise till very light. | Then add a cup of lard or butter, and two eggs well beaten. Knead again thoroughly, and let rise till very light. Cut into small pieces, and roll them out. Spread butter on, and roll them up, put into the pans, let them rise till very light, and bake. ' j