Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Water | not in our table | 0 |
| Cake | 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
- three pints of flour
- 1-1/2 pints of potato water
- half yeast cake dissolved in warm water
Directions
Three pints of flour, half yeast cake dissolved in warm water, tablespoonful each of salt, lard, and white sugar, 1-1/2 pints of potato water (warm), work hard, and let rise over night. In the morning mould and let rise again half an hour before baking; if too stiff add a little warm water, as it is better if made up rather soft. It will rise sooner and keep fresh longer. Always sift your flour before using, warming a little in cold weather; sifting twice gets more air between the particles. Do not have the oven too hot.