Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| 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 |
| Pastry | 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 cup warm boiled rice into the first mixture
- one quart of flour
- one quart of sweet milk
- one cup of melted butter
- one-half teaspoonful salt
- half cup of home-made yeast
- one quart flour
- one teaspoonful salt
- three teaspoonfuls star crystal baking powder sifted
- one-half cup butter
- one-quarter cup milk
- one pint flour
- two teaspoonfuls star crystal baking powder sifted together
- one-quarter cup bread
- one-half cups sugar
- one-half cup cold water
- two cups pastry flour
- two teaspoonfuls star crystal bak- ing powder
- two eggs
- two long biscuit tins
- one egg
- one scant cup milk
- one-half inch thick
- 3 eggs very light
- three jelly-cake tins about ten minutes
Directions
Stir one cup warm boiled rice into the first mixture for waffles and bake as before.
WAFFLES, NO. 3.
Beat carefully into one quart of flour, one quart of sweet milk, one cup of melted butter, and one-half teaspoonful salt, a half cup of home-made yeast. When raised add two eggs, beat them well and let rise again. When light enough bake in hot waffle irons and sprinkle a little sugar over them.
SHORT CAKE, NO. 1.
(For Strawberries or Peaches.) One quart flour, one teaspoonful salt, three teaspoonfuls Star Crystal Baking Powder sifted with it, rub in one-half cup butter and one-half cup lard, one and one-quarter cup milk. Bake in two long biscuit tins, marking off in squares before baking. Bake in a very quick oven till a good brown. Use a generous quart of fruit for each layer, dusting thick with powdered sugar. Pile whipped cream on the top layer just before serving.
SHORT CAKE, NO. 2.
One pint flour, one-half teaspoonful salt, two teaspoonfuls Star Crystal Baking Powder sifted together, one-quarter cup
BREAD, ETC. 17
butter rubbed in, one egg, one scant cup milk. Bake one-half inch thick.
SHORT CAKE, NO. 3.
Beat 3 eggs very light (not less than ten minutes of rapid beating) add one and one-half cups sugar, one-half cup cold water, two cups pastry flour, two teaspoonfuls Star Crystal Bak- ing Powder. Whisk very quickly together and bake in three jelly-cake tins about ten minutes.