Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
| Caraway Seed | 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
- one tablespoonful of rose water
- a pound of butter
- a pound of currants
- a pound of prepared flour
- a pound of flour
- a pint of good milk
- a pound of but- ter
- a pound of sugar
- a tablespoonful of caraway seed
- four eggs
- two tablespoonsful of rose water
- three eggs
- three quarters of a pound of flour
- three quarters of a pound of sugar
- five eggs
Directions
Beat to a cream half a pound of butter ; with the same quantity of sugar, four eggs, well beaten, a quarter of a pound of currants, a glass of wine and brandy mixed, two tablespoonsful of rose water, and half a pound of prepared flour, (which can be bought at any grocery store in the city ;) bake in small tin pans, any shape preferred. Ice them.
A. P. S. Beat to a cream half a pound of butter, with same of sugar, a few caraway seed, three eggs, rose water, and nutmeg, and flour enough to make a dough; roll out thin, and bake.
SPANISH BUNNS. Three quarters of a pound of flour, a pint of good milk or cream, three eggs, two tablespoonsful of rose water, half a nutmeg, half a pound of but- ter, and the same of sugar ; warm the butter in the
FAMILY RECEIPT BOOK. 113
milk ; when milk warm, stir in the flour and eggs ; then beat in the sugar, a little at a time, and some currants ; put in the yeast, and set it to rise in square tin pans ; when very light, bake for fifteen or twenty minutes.
SCOTCH CAKES. Beat to a cream half a pound of butter, and three quarters of a pound of sugar, a tablespoonful of caraway seed, one tablespoonful of rose water or essence of lemon, a pound of flour, and five eggs, beaten very light; roll half an inch thick, stick them with a fork, and bake.