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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| 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
- 11/2 cups flour
- 44 cup lukewarm water
- one-fourth cup butter creamed
- one-half cup sultana raisins
- one-half cup sugar
- 1 cake yeast
- one-third cup sugar
- two beaten eggs
- 59 inch thick
Directions
1 cake yeast. 11/2 cups flour.
44 cup lukewarm water.
Dissolve yeast in water; add flour, beat well, let rise to nearly double its bulk, then add one-fourth cup butter creamed with one-third cup sugar, two beaten eggs. Add one-half cup Sultana raisins and flour enough to make stiff batter, or enough to knead like bread. Let rise, work down, and spread in buttered pans, making dough about one-half
inch thick. When light put in oven, sprinkle with sugar and chopped nuts. Brush top with melted butter before sugar and nuts are put on bread. Some cover with Coating made of confectioners' sugar and water made into a paste. This recipe can be rolled out, cut in shapes and made into sweet rusks by adding one-half cup sugar, a few more raisins and nuts.