Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| 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 teaspoon salt
- 2 cups flour
- 6 eggs
- 2 eggs
- 1 small teaspoon of baking powder
Directions
Boil in 1 pt. water a dessert spoon of fresh butter; pour scald- ing hot over a light pt. flour, and beat until cold ; add the well beaten yolks of 6 eggs, and just before cooking the perfectly light w^hites ; fill a skillet with lard and when boiling hot drop in the batter, a tablespoon at a time. It only takes a few minutes to cook them; put them in a warm oven in a dry towel for a short time to remove superfluous grease; serve hot. Mrs. W. K. Jacobs.
2 eggs, i/o pt. sweet milk, 1 teaspoon salt, 2 cups flour, 1 small teaspoon of baking powder; drop from teaspoon in hot lard and fry; serve hot. Mrs. Dwight Cowan.
MUFFINS, GEMS, ETC. 1 19