Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Cake | 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 cup stewed squash
- 1 cup sour milk
- 2 tablespoons sugar
- 1 tablespoon butter
- 1 teaspoon soda
- 1 quart of milk ?> minutes
- 1 quart flour
- 1 teaspoon each sugar
- 8 teaspoons baking powder
- 1 tablespoon lard
- 1 pint of either sweet milk
- 1 cup sweet milk
- 3 teaspoons baking powder
- 1 pint milk
- 3 cups flour in a bowl
- 1 teaspoon salt
- a piece of butter the size of a large walnut
- 3 teacups flour
- 2 heaping table- spoons butter melted
- 2 eggs
- 1 cake compressed veast in h cup lukewarm water
- 9 light
- 4 eggs
- butter the size of a large walnut
- salt
- cinnamon
Directions
]\Irs. T. A. Campbell.
Take 1 cup stewed squash, 1 cup sour milk, 2 tablespoons sugar, 1 tablespoon butter, a little salt and 1 teaspoon soda; add flour till stiff enough to roll out. Cut, bake and serve hot.
TEA BISCUITS, NO. 1.
"A Friend in Need."
Boil 1 quart of milk ?> minutes, let it cool and add h cup of yeast; melt a piece of butter the size of a large walnut; stir it in with enough flour to make a stiff sponge; let it rise 3 hours; then roll and cut out the biscuit. Make them thinner than ordinary biscuit ; spread evenly with butter, double together ; draw out to make a good shape ; let rise from 1-5 to -30 minutes, and bake in a quick oven.
TEA BISCUITS, NO. 2.
Mrs. Michael Monahan.
Sift together 1 quart flour. 1 teaspoon each sugar and salt, and 8 teaspoons baking powder. Then rub in 1 tablespoon lard, and add 1 pint of either sweet milk or water, or both mixed. The dough should be as soft as can be handled. Flour the board and roll out, cut with a small tin cutter, and bake in a good hot oven about 20 minutes.
TEA RUSKS, NO. 1.
Miss H. C. Van Meter.
3 teacups flour, | cup sugar, 1 cup sweet milk, 2 heaping table- spoons butter melted, 2 eggs, 3 teaspoons baking powder.
TEA RUSKS, NO. 2.
IMrs. B. James.
Dissolve 1 cake compressed veast in h cup lukewarm water ; scald 1 pint milk, and let cool till lukewarm; sift 3 cups flour in a bowl, add the milk, strain in the yeast, beat and let rise till very
BREAD AND BREAKFAST FOODS. 3 9
light. Cream f cup sugar with h cup butter, add 1 teaspoon salt, and as much either cinnamon or lemon extract ; work into Lhe sponge with 4 eggs, and enough flour to make a soft dough. Knead and set to rise ; when very light roll to V inch in thickness Cut w-ith a biscuit cutter, let rise again and bake. Powdered or light brown sugar preferable.