Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 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 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | 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
- one quart rich
- one tablespoonful butter
- one tablespoonful sugar
- half cup of the warm milk
- two quarts of sifted wheat flour
- one salt- 38 the arizona cook book spoonful salt
- one whole yeast cake dissolved in half cup of the warm milk
- one whole egg
Directions
Put sauce pan on the fire with one quart rich, sweet cream ; one tablespoonful butter, one tablespoonful sugar, one salt-
38 THE ARIZONA COOK BOOK
spoonful salt. Let it come to a good scald. Remove and when lukewarm, add one whole yeast cake dissolved in half cup of the warm milk. Stir in two quarts of sifted wheat flour, a little at a time ; after flour is all stirred in. beat hard for fifteen minutes. Cover tight and keep warm. Set for four hours or more, then add another tablespoonful butter, one whole egg, then beat hard again for fifteen minutes. Set to rise for two hours. Grease roll tins, put light dough on the baking board with tiny bit of flour sprinkled over it. Roll out one- fourth inch thick, brush with melted butter, cut with roll cutter, fold double and brush top again with melted butter. Set to rise slowly in a warm place for two hours or more. Bake in a moderately hot oven for about twelve minutes ; serve hot. — Miss Charlotte Wickstrom, Hartford, Conn.