Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 2 tablespoonfuls of cottolene
- 2 cups of sweet milk
- two eggs
- lard the size of an ^z?
- salt
Directions
Marion Harland.
I quart of flour; 2 tablespoonfuls of COTTOLENE; ^ teaspoonful soda, dissolved in hot water; i saltspoonful salt; 2 cups of sweet milk.
Rub the COTTOIvENE into the flour, or, what is better, cut it up with a knife or chopper, as you do in pastry; add the salt, milk and soda, mixing well. Work into a ball, turning and shifting the mass often. Roll into an even sheet ^ of an inch thick, or less, prick deeply with a fork, and bake in a moderate oven. Hang them up in a muslin bag in the kitchen for two days to dry.
GRAHAM WAFERS. Mrs. Lincoln, Yi cup of Cottolene; yi cup of sugar; ^ teaspoonful of salt; I pint of white flour; i pint of Graham flour.
Mix the Cottolene with the sugar and salt. Rub the mixture into the white and Graham flour mixed. Wet it with cold water into a very stiff dough. Knead it well, and roll out very thin. Cut in squares and bake quickly.
ROLLS. Mrs. S. G. Skinner. To I pint of new milk, take lard the size of an ^z?,\ let this boil. When cool, add i tablespoonful of sugar, i teaspoonful of salt, and the whites of two eggs, beaten stiff, ^ of a yeast cake, and flour to make a batter. Set this in a warm place to rise. When light make into a loaf and knead 10 minutes. Let this rise, then make into rolls; rub top over with melted butter, and when light bake in a quick oven about 25 minutes.