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
- two ounces of butter into a pound of flour
- one tablespoon of strong yeast
- a pound of flour
- three eggs
- salt
Directions
1
MRS. W. S. PRITCHARD.
2
Rub two ounces of butter into a pound of flour, adding the ■whites of three eggs, well beaten, one tablespoon of strong yeast, a little salt and sufficient milk to make a stiff dough. Set it in a warm place to rise. It should be light in an hour. When risen, divide into rolls and bake about ten minutes.
3
BREAD AND YEAST. 91
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive