Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| 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-half pints of milk
- two quarts of flour
- one spoon of lard
- one yeast cake
- one edge
Directions
Hannah Johnson ; endorsed by Mrs. A. N. Sheppard.
Take one and one-half pints of milk, one spoon of lard, two of white sugar, and one yeast cake or one-half a pack- age of compressed yeast, and two quarts of flour ; make a hole in the flour and put in all the ingredients ; set in a warm place to rise until morning, then mix all together and set to rise again ; when well risen, roll out rather thin, cut them out like biscuits, wet one edge with melted but- ter, and fold together like rolls ; when well risen, bake in a quick oven about twenty minutes. If made with com- pressed yeast, six and one-half hours will be sufficient to raise them in winter.