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 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- three pints of flour
- one quarter pound butter
- half pounds of flour
- a pint of milk
- one egg
- one-half cake of compressed yeast
- one teacupful of liquid yeast
- 11 ratcliffe loaf bread
- two large spoonsful of liquid yeast
- one large potato boiled
Directions
Make a sponge with a pint of milk, and set to rise at night. Then take three pints of flour, a teacupful of white sugar, one quarter pound butter, arid one egg. Mix these in the flour, and then work in the sponge. Knead it for twenty or thirty minutes, then make into rolls. Put them in pans, let them rise two or three hours, then bake in a quick oven. Lard will do instead of butter. One-half cake of compressed yeast, or one teacupful of liquid yeast. Very nice.
BREAD. 11
RATCLIFFE LOAF BREAD, No. i.
One and a half pounds of flour, two large spoonsful of liquid yeast or one-half cake of compressed yeast, one large potato boiled and mashed smooth, piece of lard size of an egg. Mix with cold water in summer, and lukewarm water in winter. Make in loaves ; work well at night and again in morning.