Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
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
- 2 teaspoons baking powder
- 1 quart sifted flour
- a pint of milk scalded
- 73 rolls
- nine o'clock in the morning
- five o'clock roll out ^ of an inch thick
Directions
I quart of flour, i pint milk, 2 teaspoons baking powder, little salt. Drop with a spoon into mufiin rings.
MRS. D. W. WELLS.
HATFIELD COOK BOOK. 73
1 quart sifted flour, i tablespoon butter rubbed in flour, I tablespoon sugar, i teaspoon salt, ^ yeast cake, nearly a pint of milk scalded and cooled. Mix as soft as you can work. Set to rise at nine o'clock in the morning, and at noon stir down, (not mould.) At four or five o'clock roll out ^ of an inch thick and put melted butter on each and lap together. Rise till light and bake quickly.
MRS. W. H. BELDEN.