Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| 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
- 1 quart flour
- 1 tablespoon lard
- a pinch of salt
- one place
- one side of the tablecloth in your fingers
- salt
Directions
Mrs. C. H. Furman.
Take 1 quart flour, 1 tablespoon lard, a pinch of salt, and enough water to make a soft dough, but not sticky. Knead and slap it verv hard ; let rise covered in a warm place J hour. Pre- pare all the ingredients so thev can be added without delay. Cover a table with a clean cloth, flour it well, put the dough in the middle and stretch it first one place and another till as thin as tissue paper. The edges. will always be thicker than the rest; when stretched as far as it will go, cut off the edges with a sharp knife, and scatter the ingredients over the sheet; first a thin dust- ing of fine bread crumbs, then a heavy sprinkle of cocoanut, cinn^^ 13
194 OLD COUNTRY RECIPES AND NEW.
mon. sugar, poppy seed, l)its of butter, dots of jelly, raisins, and lastly white of egg beaten very stiff. Do this quickly or the dough will dry. Take one side of the tablecloth in your fingers, and roll the dough up like a jelly roll — it is too delicate to roll with the hands — if too long for the pans, cut the roll in shorter lengths; put in a buttered pan, and bake in a slow oven. Cut in slices to serve.
If the dough sticks in stretching, wet the edges with lard.
For Apple Strudcl use less cocoannt and considerable grated apple.