Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 1/2 gill of yeast
- 1/2 teaspoon salt
- 2 eggs
Directions
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take ¼ lb. butter, 1 lb. flour, 2 eggs, ½ gill of yeast or ½ a yeast cake dissolved in a little warm water, milk enough to make a soft dough, ½ teaspoon salt, cut up butter and melt in warm milk. When the milk is lukewarm stir it into the flour, with eggs beaten very light, then add yeast. Butter your mould carefully in which place your mixture, and set in winter near fire to rise. When perfectly light and risen to top of Turk’s head, bake in moderate oven.