Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | 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
- two quarts of flour into a bread bowl
- six ounces of lard
- one quart of potato sponge that has risen over night
- a cup of sugar
- a pint of warm water
Directions
MRS. W. W. JAMIESOX.
Sift about two quarts of flour into a bread bowl ; press the flour to the sides, leaving a space in the middle, into which put half a cup of sugar, and half a cup, or six ounces of lard. Rub the lard and sugar with the flour in the centre of the bowl, then pour in about half a pint of warm water or milk, and mix with the hand to a batter; to this add about one quart of potato sponge that has risen over night, or until very light ; keep adding the flour from the sides till you have a soft dough, then remove to the biscuit board and knead well for ten or fifteen minutes, or until smooth, being careful not to add too much flour, for if the dough is too stiff the rolls
will not be good. Set to rise, and when light mould and place in a buttered pan to rise. When light, bake in a mod- erate oven, from twenty minutes to half an hour, according to the size of the cakes. If you wish to have a nice brown crust all around your rolls, place them a little distance apart in the pan when moulding.