Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Pancake | 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 cup of sugar
- 1 teaspoon soda
- 1 cup of sour milk
- 1 cup sugar
- 1 cup sour cream
- 1 cup sour milk
- 4 tablespoons of melted lard
- 1 cup of sugar
- 1 pint of sweet milk
- two cups milk
- 2 teaspoons baking powder
- one cup cold boiled rice
- 2 cups flour
- 2 teaspoons bak- ing powder
- 2 cups sour milk
- one pint milk
- one cup sweet milk
- a pinch of salt
- 2 eggs
- three eggs
- 1 egg
- 3 eggs
- 2 heaping teaspoons of baking powder to the flour
- three coffee cups of bread sponge
- 98 pancakes
- 2 beaten eggs
- 1 heaping teaspoon baking pow- der
- salt
- nutmeg
Directions
Doughnuts.
One cup of sugar, \ cup of sour cream, 1 teaspoon soda, 2 eggs, 1 cup of sour milk, salt, nutmeg, flour to roll.
Doughnuts.
Three eggs, beaten very light, 1 cup sugar. 1 cup sour cream, ."> teaspoons baking powder, a pinch of salt; roll in sugar right from the hot fat ; Hour to roll.
Doughnuts.
One cup of sugar, 1 cup sour milk, 1 teaspoon soda, 1 egg, h teaspoon of salt, 4 tablespoons of melted lard ; sea- son with nutmegs or cinnamon; mix lard and sugar to- gether.
Puff-Bail Doughnuts.
These doughnuts, eaten fresh and warm, are a delicious breakfast dish and are quickly made. 3 eggs, 1 cup of sugar, 1 pint of sweet milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in the mixture; add 2 heaping teaspoons of baking powder to the flour; beat all until very light ; drop by the dessertspoon into boiling lard. These will not absorb a bit of fat and are not at all rich.
Raised Doughnuts.
Three coffee cups of bread sponge, h CUP butter, $ cup of sugar, 2 eggs. Knead not quite so stiff as for bread: let stand in a warm place until light. Do not knead again. With a sharp knife cut into pieces size of a small egg and le" stand for 2 hours ; fry in hot lard ; roll in sugar.
Note. — As doughnuts are removed from hot fat, dip quickly in pan of boiling water, which will remove grea e Set pan of water aside to cool, then skim oft" grease.
PANCAKES, WAFFLES, FRITTERS
"Let butter drench them in its yellow tide And a long slice of bacon grace their side."
Dining Car Wheat Cakes.
Two cups milk, 2 beaten eggs, ] cup melted butter, ] cup sugar, pinch salt, 2 teaspoons baking powder, add flour for thick batter.
Rice Griddle Cakes.
One cup cold boiled rice, 2 cups flour, 2 teaspoons bak- ing powder, salt, 2 beaten eggs, milk to thin the batter.
Corn Meal Pancakes.
( >ne egg, well beaten, ] cup sugar, salt, 2 cups sour milk, 1 teaspoon soda, dissolved in a little hot water, -i cup flour, corn meal to mix soft.
Flour Pancakes.
One pint milk, i teaspoon salt, yolks of *- eggs, flour to make thin batter, add 2 teaspoons baking powder, mix thoroughly ; whites of eggs, well beaten and stirred in gently.
One cup sweet milk. 1 heaping teaspoon baking pow- der, pinch of salt, separate egg and add the well beaten white just before baking.