Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- two cups of sour milk
- one quart new milk
- one cup butter
- one cup of flour
- one cup of milk
- two quarts of water
- half cup potato yeast
- half cup lard
- a small cup of yeast
- two table-spoons brown sugar
- one tea-spoon soda
- four table-spoons sugar
- two well beaten eggs
- one-half inch in thickness
- one egg well beaten
- quarter inch deep
- six common-sized
- 90 breakfast
- one inch thick by five long
- five wide
- two rows
- one
- salt
Directions
Two cups of sour milk, two table-spoons brown sugar, a lit- tle salt, one tea-spoon soda, sufficient Graham flour to make moderately stiff. If not convenient to use sour milk, use sweet, adding cream of tartar.
POCKET-BOOKS — M rs. A. <7. Foster.
Warm one quart new milk, add one cup butter or lard, four table-spoons sugar, and two well beaten eggs; stir in flour enough to make a moderately stiff sponge, add a small cup of yeast, and set in a warm place to rise, which will take three or four hours; then mix in flour enough to make a soft dough and let rise again. When well risen, dissolve a lump of soda size of a bean in a spoon of milk, work it into the dough and roll into sheets one-half inch in thickness; spread with thin layer of butter, cut into squares, and fold over, pocket-book shape; put on tins or in pans to rise for a little while, when they will be fit for the oven. In summer the sponge can be made up in the morning, and rise in time to make for tea. In cool weather it is best to set it over night. Good.
FLANNEL ROLLS — Mrs Dobbins,
One cup of flour, one cup of milk, one egg well beaten. This makes fine rolls; put in cup quarter inch deep; bake three- quarters of an hour.
FRENCH ROLLS
Peel six common-sized, meaty potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander; when cool enough so as not to scald, add flour to make a thick batter,, beat well, and when lukewarm, add one- half cup potato yeast. Make this sponge early in the morn-
Breakfast and Tea Cakes,
ing, and when light turn into a bread-pan, add a tea-spoon salt, half cup lard, and flour enough to make a soft dough: mix up, and set in a warm, even temperature; when risen, knead down and place again to rise, repeating this process five or six times; cut in small pieces and mould on the bread- board in rolls about one inch thick by five long; roll in melted butter or sweet lard, and put in well- greased baking-pans (nine inches long by five wide and two and a half in depth makes a convenient sized pan. which holds fifteen of these rolls; or, if twice the width, put in two rows); press the rolls closely together, so that they will only be about half an inch in width. Let rise a short time and bake twenty minutes in a hot oven; if the top browns too rapidly cover with paper. These rolls, if properfy made, are very white, light and tender.
Or, make rolls larger, and just before putting them in the oven, cut deeply across each one with a sharp knife. This will make the cleft roll, so famous among French cooks.