Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 butter
- eight ounces of flour
- ten eggs
- salt
Directions
One * pint of water, four ounces of butter, eight ounces of flour ; put water in sauce pan, and when it boils, put the flour in all at one time, and stir and beat till it is a smooth and well-cooked mass. Take off and let cool for ten minutes. Add, one at a time, ten eggs, which beat into the mixture till absorbed (do not beat eggs before adding to the paste) add at the last, a trifle of salt unless the butter is salt. Fry in spoonfuls, dropped into plenty of lard. Half of this quantity is sufficient for an ordinary family. Do not use soda or baking powder. Mrs. Miller,
Spooner, Wis.