Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- two quarts of water
- one-half cup potato yeast
- half cup lard
- six common sized
- one inch thick by five long
- five wide
- two rows
- one
- salt
Directions
Mrs. J. W. R.
Peel six common sized, mealy potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander; when cool enough, so as not to scald, add flour to make a thick batter, beat well, and when luke warm, add one-half cup potato yeast. Make this sponge early in the morning, and when light turn into a bread pan, add a teaspoon salt, half cup lard, and flour enough for a soft dough ; mix up, and set in a warm, even temperature ; when risen knead down and place again to rise, repeating this process five or six times; cut in small pieces and mould on the bread board in rolls about one inch thick by five long; roll in melted butter or sweet lard, and place in well-greased baking pans, (nine inches long by five wide and two and a half in depth make a convenient sized pan, into which you can put fifteen of these rolls, or if twice the width, put in two rows); press your rolls closely together, so that they will only be about half an inch in width. Let rise a short time and bake twenty minutes in a hot oven; if the top
44 THE BrOKEYE COOK BOOK.
browns too rapidly, cover with paper. These rolls, if properly made, are very white, light and tender.
Or make your rolls larger, and just before putting them in the oven, cut deeply across each one with a sharp knife. This will make the cleft roll, so fahious among French cooks.