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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| 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 ounces of butter
- six ounces of good sugar
- six ounces of butter
- a large tablespoonful of solid yeast
- a pint of new milk
- a pint of warm new milk
- an ounce of german yeast
- an ounce of it only be used
- two pounds of flour
- 2 lbs
- 1 large tablespoonful
- 1 teaspoonful
- quarter pint
- 1 pint
- 2 eggs
- two tablespoonsful of mild beer yeast
- three well-beaten eggs
- four teaspoonsful of sifted sugar must be added when sweet-rusks are preferred
- 2 tablespoonsful
- salt
Directions
Break down into very small crumbs three ounces of butter with two pounds of flour; add a little salt, and set the sponge with a large tablespoonful of solid yeast, mixed with a pint of new milk, and a tablespoonful or more of strong saffron water; let it rise for a full hour, then stir to a couple of well-beaten eggs as much hot milk as will render them lukewarm, and wet the rolls with them to a light, lithe dough; leave it from half to three-quarters of an hour longer, mould it into small rolls, brush them with beaten yolk of egg, and bake them from twenty minutes to half an hour. The addition of six ounces of good sugar, three of butter, half a pound or more of currants, the grated rind of a large lemon, and a couple of ounces of candied orange-rind, will convert these into excellent buns. When the flavour of the saffron is not liked, omit it altogether. Only so much should be used at any time as will give a rich colour to the bread.
Flour, 2 lbs.; butter, 3 oz.; solid yeast, 1 large tablespoonful (saffron, 1 teaspoonful; water, less than a quarter pint); new milk, 1 pint: 1 hour, or more. 2 eggs, more milk: 3/4 hour: baked 20 to 30 minutes.
Work quite into crumbs six ounces of butter with a couple of pounds of fine dry flour, and mix them into a lithe paste, with two tablespoonsful of mild beer yeast, three well-beaten eggs, and nearly half a pint of warm new milk. When it has risen to its full height knead it smooth, and make it into very small loaves or thick cakes cut with a round cake-cutter; place them on a floured tin, and let them stand in a warm place to _prove_ from ten to twenty minutes before they are set into the oven. Bake them about a quarter of an hour; divide them while they are still warm, and put them into a very slow oven to dry. When they are crisp quite through they are done. Four teaspoonsful of sifted sugar must be added when sweet-rusks are preferred.
Flour, 2 lbs.; butter, 6 oz.; yeast, 2 tablespoonsful; eggs, 3; new milk nearly half a pint: baked 1/4 hour.
For either of the preceding receipts substitute rather more than an ounce of German yeast, when it can be procured quite fresh; or should an ounce of it only be used (which we should consider an ample proportion), let the dough—especially that of the rusks—become extremely light before it is kneaded down, and also previously to its being sent to the oven. A somewhat smaller quantity of yeast is required in warm weather than in cold.
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[REMARK.—The remainder of this chapter is extracted from a little treatise on _domestic_ bread-making, which we hope shortly to lay before the public, as it appears to us to be greatly needed; but, as we have already more than once repeated, we are unwilling to withhold from the present volume any information which may be generally useful.]