Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Cake | 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
- 2 tablespoonfuls butter
- 1 tablespoonful melted shortening
- 1 pint bread sponge $0
- 3 pints sifted flour 0846 1 t butter
- 1 pint lukewarm milk
- 2 tablespoonfuls of sugar
- 1 teaspoonful of salt
- 1 table- spoonful molasses instead of sugar
- one-third part of the above recipe as follows
- 1 egg
- 3 table- spoonfuls sugar
- 2 tablespoon- fuls sugar
- 23 cents
- 30 rolls $0
- 6 cents per dozen
- one-fourth inch thick
- 1 egg 0416 gas
- 1 cake of yeast $0
- 6 large c flour
- 2 lbs
- 40 rolls cost $0
- 7 cents per dozen
- 1 cake of yeast in 1 pint lukewarm milk
- 4 table- spoonfuls lard
- 3 large cups of flour
- 3 large cups flour
- one inch apart
- 40 small rolls
- 3 small potatoes
- 21 cents
- salt
Directions
as above, one other part add 1 table- spoonful molasses instead of sugar (or brown sugar is good), mix stiff with graham or war flour, and you have a fine graham loaf at the same cost as the white bread.
Bread Coffee Cake.
Make the remaining one-third part of the above recipe as follows:
1 egg, at 48c per dozen $0.0400
% pint milk 0268
% lb. raisins 0375
2 T butter 0312
3 T sugar 0078
*4 t allspice 0020
1 lb. flour 0563
If baked separately add for gas .0220
Cost $0.2236
Beat 1 egg, add to Vz pint warm milk, 2 tablespoonfuls butter, 3 table- spoonfuls sugar, % teaspoonful all- spice. Knead up stiff with white flour after it is risen twice its bulk. Knead in % lb. raisins. Leave thick or roll thin as desired. Brush over the top with 1 tablespoonful melted shortening. Sprinkle on 2 tablespoon- fuls sugar with % teaspoonful cinna- mon. Place in pan when very light and bake 45 minutes, and you have a fine large coffee cake, at the cost of 23 cents. — Mrs. W. R. Crow, 1153 Forty-ninth avenue Southeast.
Parker House Rolls.
This recipe has been tested and tried for years with splendid results:
1 pint bread sponge $0.0198
2 T sugar 0052
1 T lard 0094
1 t salt 0003
3 pints sifted flour 0846
1 t butter for top 0032
Gas, 15 minutes 0190
Cost of 30 rolls $0.1415
Or about 6 cents per dozen. Add sugar and water to the yeast and beat well. Then add all together, mix and knead well. Take on the board and cut into pieces. Knead again and place in greased bowl. Cover and let rise till double in bulk. Roll out one-fourth inch thick, brush over lightly with melted butter, cut with biscuit cutter and fold over in pocketbook shape; raise again, bake 15 minutes in hot oven.— -Mrs. George Spencer, 1260 East Davis street.
Parker House Rolls.
2 % c flour $0.0357
1 c yeast 0083
1 T lard 0094
1 t sugar 0009
1 egg 0416
Gas, 30 minutes 0127
1 T lard to brush sides 0094
Cost $0.1164
The sender of the above omits to mention how many rolls the recipe will make.
Make sponge with yeast and half of the flour. Beat well, add egg, lard or other shortening and sugar. Beat again, mix in the rest of the flour and knead well. Let rise until double in bulk, roll out lightly with rolling pin, cut with biscuit cutter, brush both sides with melted shortening, fold in center and place in pan. When light, bake 25 to 30 minutes. — Mrs. F. N. Taylor.
Parker House Rolls.
Mrs. H. O. Hicks, 689 Irving street, Portland, Or., sends recipes for milk breads, etc., which we will publish next week, and the following recipe:
Cost. 1 cake of yeast $0.0083
1 pint milk 0534
2 T sugar 0052
4 T lard 0376
6 large c flour (2 lbs.) 1126
1 t salt 0003
% T butter 0078
Wood fire, 10 minutes 0068
40 rolls cost $0.2317
Or 7 cents per dozen.
Dissolve 1 cake of yeast in 1 pint lukewarm milk (previously scalded), add 2 tablespoonfuls of sugar, 4 table- spoonfuls lard or butter, 3 large cups of flour. Beat until smooth, cover and let rise until light (1 hour), then add
3 large cups flour and 1 teaspoonful of salt; knead well and put in greased bowl; cover and let rise till double in bulk (iy2 hours). Roll out % inch thick, cut with two-inch cutter, brush with butter, crease with back of knife through centers and fold over in pocket shape. Place in shallow greased pans one inch apart and cov- er. When light (about half hour) bake 10 minutes in hot oven. Some- times I sprinkle with milk and sugar just before baking. This makes about 40 small rolls.
Hot Rolls.
3 small potatoes (% lb.) $0.0100
1 c milk 0267
1 even T butter 0312
1/2 t salt 0002
1 T sugar 0026
2 eggs 0800
2 quarts flour H26
y2 yeast cake 0042
Wood fire to bake 0408
1% dozen rolls $0.3083
Cost per dozen, about 21 cents. Strain potatoes through colander (or ricer), add milk, butter, sugar, salt and heat lukewarm. Add eggs and yeast dissolved in warm water, and make stiff with flour. Mix six hours before wanted and let rise. Roll out, cut, and put in pan. Let rise