Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
635
Calories
19g
Protein
18g
Fat
96g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- one pound of butter into a < quart of flour
- two tablespoonfuls of yeast
- one teaspoonful of salt
- a cup of butter slightly warm
- one beaten egg
- four eggs well beaten
Directions
1
W ork one pound of butter into a < quart of flour ; put to it one beaten egg, two tablespoonfuls of yeast, one teaspoonful of salt, and as much warm milk as will make a soft dough; I cover with a cloth and set in a warm place for an hour or more till light. When light, make into small rolls; bake in a quick oven.
2
MRS. LEOPOLD.
3
Four eggs well beaten, quarter of a cup of butter slightly warm, or soft, added to the eggs and well beaten; half a pint
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive