Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 quarts of flour
- a pint of cold boiled milk
- a cup of yeast
- a cup of sugar mixed
- 74 hatfield cook book
- one dozen
Directions
2 quarts of flour, i large spoonful of lard rubbed with the flour, put in deep pan and make a hole in the middle. Take a pint of cold boiled milk, ^^ a cup of yeast, Yz a cup of sugar mixed, put into the hole and not stir, let it stand over night, stir all together with a spoon and let it remain until after noon, then knead into biscuits, let them stand until quite light or take these ingredients and use them iu the ordinary way.
MISS A. LYMAN.
74 HATFIELD COOK BOOK.
POP OVERS OR I]REAKFA>>T CAKES.
I ^gg., I cup of flour, I cnp of milk, little salt, mukes one dozen, bake in hot gem pans, in quick oven. Bake twenty minutes.
MRS. H. HUBBARD.