Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| 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
- one quart of flour
- one teaspoonful of soda
- two teaspoonfuls of cream-tartar
- one teaspoonful of salt
- one pint of rich sweet milk
- one quart of strawberries
- a cup of creamed butter
- three parts
- one third of the jam on each under crust
- salt
Directions
One quart of flour.
One teaspoonful of soda.
Two teaspoonfuls of cream-tartar.
One teaspoonful of salt.
Half a cup of creamed butter.
One pint of rich sweet milk.
One quart of strawberries.
Incorporate soda, cream-tartar, and salt well into the dry flour. W^ork the creamed butter into the prepared flour, fill fine and yellow. Pour the milk to this mixture, and mould to a delicate dough, which divide into three parts. Eoll each
DOMESTIC FOWL BREAKFASTS. 147
part quickly half an inch thick. Fit each to a Washington-^pie plate and bake at once.
Meantime, mash the strawberries, addino- suo-ar to your taste. Keep them in a cold place till the cakes are ready. When the cakes are done, re- verse the tin and lay the cake upon it. Take a thin sharp knife, dip it into hot water, then wipe it dry, and equally split the cakes. Do not split them with a cold knife, as it flattens the bread. Butter each half ; lay one third of the jam on each under crust and cover with the upper crust. Serve quickly.
BREAKFAST No. 46,
Oatmeal Mush. Oven-broiled Chicken. Baked Potatoes.
Raised Waffles. Coffee.
Ripe Fruit.
Do not let your prejudice in favor of gridiron broiling prevent you from trying this labor-saving expedient. Prepare the chicken as for gridiron broiling. Place the chicken, skin side up, in a dripping-pan, pressed flat and close to the pan as
148 WHAT TO GET FOR BEEAKFAST.
possible. The pan must be dry, so that the chicken will brown on the bottom. The secret of success is to have the oven just as hot as the chicken will bear without burning. It would not be like broil- ing, if done in a slow oven. When done, season with salt and butter.