Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 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 |
| Eggs | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- four ounces of sugar
- four ounces of butter
- a pound of flour
- a pint of milk
- a quart of flour
- a large spoonful of yeast -- beat the white of a fresh egg to a strong froth
- a spoonful of yeast
- a pint of milk -- knead
- an ounce of butter
- a quart of dough from your bread at a very early hour in the morning
- three quarters of a pound of flour
- two spoonsful of yeast
- two eggs well beaten
- three fresh eggs
- salt
Directions
PUT four ounces of sugar with three quarters of a pound of flour; make it up with two spoonsful of yeast, and half a pint of milk; when well risen, work into it four ounces of butter, make it into small buns,, and bake them in a quick oven — do not burn them.
THE VIRGINIA HOUSEWIFE. 139
SIFT a quart of flour, put to it a little salt, and a large spoonful of yeast — beat the white of a fresh egg to a strong froth, add it, and make the flour up with cold water, as soft as you can to allow it to be han- dled; set it in a moderately warm place. Next morn- ing, beat it well with a spoon, put it on the griddle in a round form, and bake it nicely, turning them fre- quently till done.
,,; >, . FRENCH ROLLS. SIFT a quart of flour, add a little salt, a spoonful of yeast, two eggs well beaten, and half a pint of milk — knead it, and set it to rise: next morning, work in an ounce of butter, make the dough into small rolls, and bake them. The top crust should not be hard.
TAKE a quart of dough from your bread at a very early hour in the morning; break three fresh eggs, separating the yelks from the whites — whip them both to a froth, mix them with the dough, and add gradually milk-warm water, till you make a batter the thickness of buckwheat cakes: beat it well, and set it to rise till near breakfast time; have the griddle ready, pour on the batter to look quite round: they do not require turning.