Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 3 pounds sifted flour
- 2 pound cleaned currants
- 2 ounces candied lemon peel
- 1 yeast cake
- lemon peel
Directions
3 pounds sifted flour, lyo pound butter and lard. Y^ pound of soft Avhite sugar. ^2 pound cleaned currants. 2 ounces candied lemon peel. 1 yeast cake, sweet milk to mix; rub butter and sugar into flour until fine like meal ; chip lemon peel ; wash currants and add while the mixture is dry; scald milk and mix into a stiff batter like biscuit dough; dissolve yeast cake and work well in; put in warmed greased pans in shape of buns, and set to rise over night; l-ake in slow oven. Mrs. W. P. ^Fitehell.