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 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- three cupfuls of sugar
- one teaspoonful of salt
- a pint of milk
- a small cupful of yeast
- a teaspoonful of soda dissolved in a spoonful of milk
- a spoonful of milk
- a teaspoonful of ground cinnamon
- six eggs
- salt
- cinnamon
- nutmeg
Directions
Warm a teacupful of lard in a pint of milk; when nearly cool add enough flour to make a thick batter and add a small cupful of yeast; beat it well and set it to rise; when light work in gradually and carefully three cupfuls of sugar, the whipped whites of six eggs, half a teaspoonful of soda dissolved in a spoonful of milk, one teaspoonful of salt, a teaspoonful of ground cinnamon and half of a nutmeg grated; then work in gradually enough flour to make it stiff enough to roll out; let it rise again and when very light roll it out in a sheet an inch thick; cut into rounds; put into the centre of each round a large Sultana raisin, seeded, and mold into perfectly round balls; flatten a little; let them stand a few minutes before boiling them; have plenty of lard in the pot and when it boils drop in the cakes; when they are a light, brown take them out with a perforated skimmer; drain on soft white paper and roll, while warm, in fine powdered sugar.
_Purcell's Bakery, New York City._