Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- one quart of sifted flour is one pound
- one pint of granulated sugar is one pound
- two cups of butter
- one pint of butter is one pound
- one quart of indian meal weighs one pound two ounces
- one quart of powdered white sugar
- one pound one ounce
- one quart of best brown sugar
- one pound two ounces
- five cups of sifted flour are one pound
- one saltspoonful is good measure of salt
- two gills are half pint
- four teaspoonfuls are equal to one tablespoonful
- three pints of unsifted flour
- three pints of flour
- a teaspoonful of sugar
- a small teaspoonful of salt
- one pound
- ten eggs are one pound
- one wine glassful is half a gill
- eight even tablespoonfuls are a gill
- four even salt spoonfuls make a teaspoon
- one tablespoonful
- salt
Directions
One quart of sifted flour is one pound. One pint of granulated sugar is one pound. Two cups of butter (packed) are one pound. One pint of butter is one pound.
One quart of Indian meal weighs one pound two ounces.
One quart of powdered white sugar, one pound one ounce.
One quart of best brown sugar, one pound two ounces.
Ten eggs are one pound.
Five cups of sifted flour are one pound.
One wine glassful is half a gill.
Eight even tablespoonfuls are a gill.
Four even salt spoonfuls make a teaspoon.
One saltspoonful is good measure of salt for all custards, etc.
Two gills are half pint.
Four teaspoonfuls are equal to one tablespoonful.
Rolls and Light Bread. — Take three pints of unsifted flour, and at noon have boiled a large Irish potato ; while the potato is boiling, dissolve the half of an yeast cake in a coffee cup of lukewarm water. Take one of the three pints of flour, and sift it into a bowl ; mash the potato quickly and very smoothly and while hot ; put it into the pint of flour, and mix potato and flour together with the hand; add a teaspoonful of sugar and a small teaspoonful of salt. Now pour onto this the cup of