Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
606
Calories
13g
Protein
13g
Fat
108g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 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
- 4 quarts warm flour
- one teaspoon salt
- one tablespoon sugar
- 4 tablespoon shortening
- two pans
- salt
Directions
1
1^4 quarts warm flour, i^ pints milk scalded and cooled and well beaten, y^ cake yeast dissolved in little tepid water. Stir together and let rise over nijrht. In the morning add one teaspoon salt, one tablespoon sugar, }4 tablespoon shortening, flour enough to knead. Let rise; when well risen put in two pans and let them rise to twice their size and put in oven to bake.
2
MISS L. D. PORTER.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive