Estimated Nutrition (whole recipe, rough)
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 |
| Egg | 1 large egg (50g) | 78 |
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 flour
- four large irish potatoes
- four eggs
- one tea- cupful yeast
- one table-spoonful of melted lard
Directions
Two quarts flour, four large Irish potatoes, four eggs, one tea- cupful yeast, one table-spoonful of melted lard ; peel and then boil the potatoes till they are soft, then mash them till free from lumps, mix them well with the flour, then pour in the melted lard, also the eggs beaten together light, and then the yeast; mix well and knead until perfectly smooth ; put it in a pan and rub some lard over the top, to prevent it from becoming hard while rising ; let it stand over night and bake in loaves or rolls — much better though in loaves. This makes delightful rusk by adding sugar, and it also makes nice Sally Lunn. — J\Jrs. Kenney.