Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 1 tablespoonful of white sugar
- two quarts of flour will make about 50 biscuits
- 1 egg well beaten
- 1 large potato
- 50 biscuits
Directions
MRS. JOHN MURDOCH, BALTIMORE, MD.
_Contributed by Mrs. Robert C. Wright, Haverford, Pa._
To each qt. of flour, put ½ pt. of yeast, 1 egg well beaten, 1 large potato, 1 tablespoonful of white sugar, and 1 of lard. Put the yeast, egg and sugar together. Mash the potato and mix in with milk to moisten, then well into the flour as for rolls. They will rise in from four to six hours in warm weather. When light, roll thin, handling the dough as little as possible. Cut and put them into a pan to rise until it is time to bake. They will bake in ten or fifteen minutes. Two quarts of flour will make about 50 biscuits. To be eaten as soon as baked.
WAFFLES (PERFECT).