Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 3 teaspoonfuls of royal baking powder
- a pinch of sugar
- salt
Directions
These are made in Mexico with a bufiuelos iron like the cut. Any tinsmith can make it. But bufiuelos are as good, if not as pretty, dropped from a spoon into the hot fat. Take ij^lbs. of flour, iy2 pints of milk, I egg, a pinch of sugar and salt, 3 teaspoonfuls of Royal baking powder. Mix the flour, baking powder, sugar and salt together and sift. Beat the egg and mix it with the milk ; beat again, then add to the other ingredients and stir thoroughly. The batter should be as thick as rather thick pancake batter. Have some lard hot as for fry- ing doughnuts ; dip the mould carefully into the batter, just enough to cover the bottom, then shake it gently in the lard until the bunuelo floats away on the lard. When it is cooked to a golden brown, fish it out with a fork. Continue to dip. the mould first in the batter, then in the lard, until all the