Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 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
- 1 quart warm milk add 1 coffee cupful of potato yeast
- 2 tablespoons butter
- 1 quart melted snow water
- 2 cups flour
- 1 pint flour
- 2 tablespoons melted butter
- a pinch of salt
- 1 coffee cupful of potato yeast
- 1 egg
- 3 eggs together till very light
- 31 froise
- 2 well beaten eggs
- two eggs well
- salt
Directions
To 1 quart warm milk add 1 coffee cupful of potato yeast, a little salt, and flour enough for a stiff batter. Let it rise; when very light, work in 2 tablespoons butter, 1 egg and flour enougli to roll. Cut in strips, braid and let rise again. When light, hake on buttered tins \ hour.
FROISE, NO. L
Mrs. Richard Johnson.
Beat 3 eggs together till very light, add 1 quart melted snow water and flour enough for a very thin batter. Bake on a greased skillet, each cake the size of the skillet. Sprinkle with cleaned and swelled currants, and when brown on the first side, turn and brown the other. Pile on a plate till all are done, sprinkling each with sugar, and spreading first with butter or not according to taste. Serve at once, cutting in pieces as if serving cake.
BREAD AXD BREAKFAST FOODS. 31
FROISE, NO. 2.
Mrs. D. D. Richai-ds.
Take 2 cups flour, sift with J cup sugar, add 2 well beaten eggs and enough milk to make a very thin batter. Bake and serve as in Froise, No. 1.
Mrs. John McGrath.
Sift together 1 pint flour, 1| teaspoons baking powder and a pinch of salt. Beat two eggs well and add to the flour with 2 tablespoons melted butter and I cup milk. Bake in gem pans 15 minutes.