Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- half pints flour
- two tablespoonfuls sugar
- two teaspoonfuls baking powder
- two tablespoonfuls lard
- one teaspoonful each extract nutmeg
- one pint milk
- three eggs
- salt
Directions
One and a half pints flour, half a teaspoonful salt, two tablespoonfuls sugar, two teaspoonfuls baking powder, two tablespoonfuls lard, three eggs, one teaspoonful each extract nutmeg and cinnamon and one pint milk. Sift together the flour, salt, s"gar and powder; rub in the lard cold ; add the milk, beaten eggs and extracts ; mix into a dough soft enough to handle ; turn out on the board ; give a quick turn or two to compete its smoothness ; break off inio small pieces; roll them under the hand into small balls round and about as large as a small egg ; lay- in a Wfli greased shallow baking pan very close together; wash over with a little melted butter and milk ; bake in moderate oven about thirty minutes; when cold sift fine while sugar over them.