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 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Brandy | 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
- six pounds flour
- four pounds raisins
- half pound citron
- one pint yeast
- two glasses wine
- two glasses brandy
- six eggs
- one plate
- nine o'clock in the evening
- twelve add another third
- eleven o'clock
- seven loaves
Directions
Mrs. Woodworth, Springfield, Mass.
Six pounds flour, three of butter, three and a half of sugar, an ounce mace, two glasses wine, two glasses brandy, four pounds raisins, half pound citron, six eggs, one pint yeast, small teaspoon soda put in 'at last moment. After tea, take all the flour, (except one plate for dredging raisins), a small piece butter, and a quart or more of milk, and mix like biscuit ; then mix butter and sugar, and, at nine o'clock in the evening, if sufificiently light, put one- third of butter and sugar into dough; at twelve add another third, and very early in the morning the remainder ; about
82 THE BUCKEYE COOK BOOK.
eleven o'clock, if light enough, begin kneading, and corltinue for an hour, adding meanwhile all the other ingredients. This will make seven loaves.