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 |
| 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 pint of flour
- one teaspoon cream tartar
- one half teaspoon soda
- one-half teaspoon salt
- one teaspoon sugar
- half pint of milk
- three-fourths cup lard
- one egg
- two table- spoons sugar
Directions
Mrs. W. A. J.
Take one pint of flour, one teaspoon cream tartar, one half teaspoon soda, one-half teaspoon salt, one teaspoon sugar, mix all these and run them through the sieve ; wet with half pint of milk ; heat and, grease the French roll pan ; bake fifteen minutes.
COMMON .ROLLS, J. S. H. A convenient way to make rolls is to take a piece
BREAD. i'd
of your bread dough on baking day, when you mould it out the last time — about enough for a small loaf; spread it out a little, and add to it one egg, two table- spoons sugar, and three-fourths cup lard ; you will have to add a little flour and a small teaspoon soda if it is the least bit sour ; mix well, let rise, and mould into rolls or biscuit. Set to rise again, and they will be ready for the oven in twenty or thirty minutes.