Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cake | not in our table | 0 |
| Nut | 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
- 2 cups flour
- 1 cup sugar
- 4 cups flour
- 2 cups sweet milk
- 2 cups walnuts
- 1 cup chopped walnuts
- 1 cup milk
- 2 heaping tsp
- 2 tbs
- 1 tbs
- 1 inch pieces
- 78 marie rolls
- 1 cake compressed yeast
- 2 eggs beaten lightly
- 2 heaping tbs
- 2 eggs
- 4 heaping tsp
- 1 tsp
- 1 egg beaten into the milk
- 2 loavres
- 79 nut bread
- 3 tbs
- 1 egg
Directions
2 cups flour; 2 heaping tsp. baking powder; 2 tbs. sugar; 1 tbs. melted lard; little salt; enough milk to make a soft dough. Roll thin and cover with melted butter, cinnamon, raisins and thin pieces of citron. Roll and cut in 1 inch pieces, bake quickly and serve at once. A. L. McLean,
MARIE ROLLS. 1 qt. warm milk; 1 cup sugar; f cup butter; 1 tbs. salt; 1 cake compressed yeast. Flour to make stiff batter. Do not knead — stir stiff with spoon Add 2 eggs beaten lightly, last thing. Set to rise. When light roll out — form as Parker House rolls or any desired shape . Mrs . D . P . Ensign .
BISCUIT. Warm a pan with hot water, for biscuit take about pt. of sponge. Break in an egg, add 1 tbs. of sugar, and 1 tbs. of melted butter. Beat with fork until well mixed. Add enough flour to put down in a medium hard sponge. Allow this to rise and when light roll out to \ inch thickness. Cut with biscuit cutter. Brush each biscuit with melted butter and sprinkle a little sugar on top. Fold each in half and let rise in pans until light. Bake in medium oven.
Mrs. Chas. Sandborn.
ROLLS, f cake compressed yeast; 2| cups milk; little salt; flour to make like bread sponge; 2 heaping tbs. sugar; raise 4 hours. Then add \ cup butter; 2 eggs. Mix a little stiffer than cookies. Roll out and cut with cooky cutter Butter and fold over. Let rise 2 or 3 hours and bake.
Mrs. Powell.
NUT BREAD. 4 cups flour; 4 heaping tsp. of baking powder; 1 tsp. salt; | cup sugar. Sift all together then add 2 cups sweet milk; 1 egg beaten into the milk; 2 cups walnuts (broken). Raise 20 minutes, bake \ hour. This makes 2 loavres.
Mrs H. D Bliss.
NUT BREAD. 1 pt. flour; 2 heaping tsp. baking powder; \ cup sugar; 1 cup chopped walnuts ; § tsp. salt. Mix and add enough sweet milk to make a very stiff batter. Put in a bread tin, let stand in a warm place 20 minutes and bake 30 to 45 minutes in a moderate oven. Mrs. Eddy Capps.
NUT BROWN BREAD. f cup graham flour; | cup white flour; \ cup molasses; \ cup or more nuts; § cups sweet milk; 1 tsp. baking pow- der. Mix and put at once into pans. Let stand for 20 minutes or so, then bake. Very nice for thin sandwiches.
Mrs. Milton O. Nelson.
MUFFINS. 3 tbs. butter; 3 tbs. sugar; 1 egg; 1 cup milk; 2 cups flour; 2 tbs. baking powder. Mary L. Norton.