Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Butternut | 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 quart milk
- three cups sweet milk
- two cupfuls boiling water
- a pinch of salt
- a pint of cold milk
- six loaves
- two thin slices stale bread
- two eggs into a pint of cold milk
- two table- spoons of flour mixed to a smooth paste
- six eggs
- two lemons
- dough the size of a butternut
- salt
Directions
when it is ready to work it down and make into loaves. Make into six loaves, grease with butter and lard mixed, put in pans and set in warm place to rise. When well risen sprinkle sugar and cinnamon over top and bake in a very slow oven. Put pan of water on the rack to prevent scorching. — Mrs. W. W. Adams.
Soft Toast. — Toast well, not too brown, two thin slices stale bread ; put them on a warm plate, sprinkle with a pinch of salt, and pour upon them some boiling water ; cover with another dish of the same size and drain off the water. Put a small bit of butter on toast, and serve while hot.
French Toast. — Break one or two eggs into a pint of cold milk. Slice baker's bread, dip slices into the egg and milk and then lay in a skillet of hot lard and fry brown ; sprinkle a little cinnamon and sugar over them when taken out. Serve hot in a covered dish.
Cream Toast. — Boil one quart milk ; stir in tablespoon butter, a little salt. When the milk comes to a boil stir in two table- spoons of flour mixed to a smooth paste with a little milk. Let boil a few minutes. Have ready toasted bread on a dish and pour boiling milk on it. Cover and send to table hot.
Lemon Toast. — Take yolks of six eggs, beat well, add three cups sweet milk. Take baker's bread, not too stale, and cut in slices ; dip them into the milk and eggs and lay into a frying pan with sufficient melted butter to fry a delicate brown. Take the whites of six eggs, beat to a stiff froth, adding large cupful white sugar; add juice two lemons, heating well and adding two cupfuls boiling water. Serve over the toast as a sauce, and you will find it a delicious dish.
Bread Sticks. — Common bread dough can be used for these by adding more shortening. Tear off pieces from the risen dough the size of a butternut; roll into sticks and lay in an oiled pan which comes for this purpose; bake fifteen minutes.