Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one quart sour milk
- two tablespoons melted lard
- one pint milk
- one cup yeast
- one tablespoon each of butter
- one-half cup sugar
- three tablespoons melted but- ter
- one pint flour
- one cup sweet milk
- three teaspoons baking powder
- one quart flour
- one pint sweet milk
- two tablespoons sugar
- one-half teaspoon salt
- two teaspoons cream tartar
- one teaspoon soda
- one half tablespoon of butter
- one-half tablespoon lard into two quarts sifted flour
- one pint of cold boiled milk
- one-half cup yeast
- one tea- spoon soda
- three eggs
- one egg
- two eggs
- one-half cmp sugar
- salt
Directions
Mrs. A. B. M.
Take one quart sour milk or buttermilk, one tea- spoon soda, a little salt, two tablespoons melted lard, and flour enough for a stiff batter ; drop in a hot gem pan and bake in a quick oven.
SALLY LUNN,
Mrs. Wm. Lee.
One pint milk, one cup yeast, one tablespoon each
of butter and sugar, three eggs, and flour enough to
make a stiff batter ; put by the stove to rise, and when
light bake.
SALLY LUNN, OR SWEET GEM. Mrs. E. M. Skinner, Battle Creek, Mich. One-half cup sugar, three tablespoons melted but- ter, one egg, one pint flour, one cup sweet milk, three teaspoons baking powder ; bake in a quick
SALLY LUNN. Mrs. H. B. S. One quart flour, two eggs, one pint sweet milk, two tablespoons sugar ; piece of butter size of two eggs.
42 THE BUCKEYE COOK BOOK.
(large size,) one-half teaspoon salt, two teaspoons cream tartar, one teaspoon soda; beat butter and sugar together; add eggs well beaten. Mix soda with milk, and cream tartar with flour.
AMERICAN HOUSE ROLLS. Mrs. V. G. H. Rub one half tablespoon of butter, and one-half tablespoon lard into two quarts sifted flour; into a well in the middle pour one pint of cold boiled milk ; one-half cup yeast, one-half cMp sugar, and a little salt. If you wish them for tea, the night before you must rub the flour and butter, boil the milk and cool it ; then add sugar, yeast and salt, and turn it into your flour, but do not stir it. Let this stand over night ; in the morning stir it up, knead it and let it rise till near tea time; mould and let it rise again; bake quickly. To mould them, cut with cake-cutter ; put a little melted butter on one-half and lap it on the other half, nearly over. Place them in the pan about three-quarters of an inch apart.