Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Mace | 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 pound of flour* add half a pound of sugar
- three pounds of flour -- sift
- six ounces of but- ter
- a pound of sugar
- a pound of butter
- a pound of sugar into three pounds of flour -- sift
- a pint of good yeast
- a pint of milk -- mix all together
- six eggs
- mace
- nutmeg
Directions
To one pound of flour* add half a pound of sugar, half a pound of butter, some mace and nutmeg pow* dered, and a glass of brandy or wine; wet it with milk, and when well kneaded, roll it thin, cut it in shapes, and bake it quickly*
RUB half a pound of sugar into three pounds of flour — sift it, pour on half a pint of good yeast, beat six eggs, add half a pint of milk — mix all together, and knead it well: if not soft enough, add more milk—
THE VIRGINIA HOUSEWIFE*
it should be softer than bread; make it at night — in the morning, if well risen, work in six ounces of but- ter, and bake it in small rolls; when cold, slice it, lay it on tin sheets, and dry it in the oven.