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 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Seed | 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
- six cups of flour
- three cups of brown sugar
- one teaspoonful of dry cream tartar
- one cup of milk
- one cup of sour milk
- one teaspoonful of saleratus
- a cup of seeds
- 59 one of butter together
- three eggs well beaten
Directions
Six cups of flour, three cups of brown sugar, one teaspoonful of dry cream tartar, sifted together ; warm one cup of milk and
PRIMARY COOK BOOK. 59
one of butter together. Add one cup of sour milk, one teaspoonful of saleratus, beat into the milk until it froths, — three eggs well beaten, and half a cup of seeds. • Mix this all together with the hands, and roll it thin ; cut it in rounds. Bake fifteen minutes.