Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | 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
- one quart of flour
- three ounces of butter
- one teaspoonful of salt
- four large potatoes boiled
- three eggs beaten light
- one coffee cup full of yeast
- twelve o'clock
- eleven o'clock
- salt
Directions
Four large potatoes boiled, and mashed through a cullender, one quart of flour, three ounces of butter, three eggs beaten light, one coffee cup full of yeast, one teaspoonful of salt, one of white sugar.
Sift the flour. Put it in the bowl it is to rise in. Mash the potatoes while hot into it, and work them in with the butter, until quite smooth. Add the eggs, then the salt and sugar, and the yeast. Knead well on the board, as you do bread, and set it to rise. In summer, set it at twelve o'clock for tea ; in winter, at eleven o'clock. About an hour before tea, turn it out on the board dredged with flour. Don't work it at all, but flour lightly, and roll it out, half an inch thick. Cut in rouud cakes, and set it to rise in the pan they are to be baked in without touching. Bake like rolls. They are done in fifteen minutes.