Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cake | 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 pound sugar
- one ounce butter
- one pint new milk warmed
- one cup of yeast
- five pints of flour
- two pounds ten ounces of flour
- one pound of sugar
- ten ounces of butter
- one pint milk
- half cups of yeast
- half pint of mashed pota- toes in the middle of the flour
- two ounces of flour
- seven eggs
- half cake compressed yeast
- 10 bread
- two eggs
- one-half cake compressed yeast
- two nutmegs
- nutmeg
- cinnamon
Directions
Seven eggs, one pound sugar, one ounce butter, one pint new milk warmed with the sugar. Make into a batter the consistency of flannel cakes, with one cup of yeast, or one- half cake compressed yeast. Let it rise six hours. Make a dough not very stiff. Set to rise again, and make into rolls. Egg, sugar and cinnamon on top. Flavor with nutmeg or cinnamon. This quantity will take about five pints of flour, and makes a great amount.
10 BREAD.
Two pounds ten ounces of flour, one pound of sugar, ten ounces of butter and lard mixed, yolks of two eggs, white of one, one pint milk, one and a half cups of yeast, or one-half cake compressed yeast, two nutmegs. Rub the sugar and butter into the flour, then beat the eggs, yeast, milk, nutmegs, a little salt, and a half pint of mashed pota- toes in the middle of the flour, and leave it to rise all night. In the morning work it up with two ounces of flour, which should be left out at night, and put it in rolls to rise a second time in the oven.