Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Wheat | not in our table | 0 |
| Water | 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
- =
- 1 c non-self-rising wheat
- -flour
- 1 c sugar
- 1 c cold water
- 4 c boiling water
- 1 T powdered alum
- ½ tsp oil of cinnamon
- -(optional)
- =
Directions
1 Combine flour and sugar in a large pot.
2 Slowly stir in cold water to form a paste.
3 Slowly addboiling water, stirring vigorously to bread up lumps.
4 Bring mixture to a boil, stirring constantly, until thick and clear.
5 Remove from heat and add alum.
6 Stir until well mixed.
7 Add oil of cinnamon if paste will not be used immediately.
8 Makes about 1-½ qts.
9 How to use it: classroom paste is a good all-purpose paste, especially appropriate for work with children.
10 It is also excellent for papier-mache projects.
11 Stored in a closely capped jar, this paste will keep for several weeks.
12 It keeps longer than paper paste and is a little softer.
13 If it gets too thick it can be thinned with hot water for easy spreading.
14 Courtesy of kay crowley, boomerville usa houston, tx 7130370-1448