Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
876
Calories
21g
Protein
34g
Fat
122g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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
- three cups of unsifted flour
- half cup of butter
- half cup of good yeast
- half cups of sugar
- a cup of lard rubbed into the flour
- one cup of milk« set in a warm place to rise
- cinnamon
Directions
1
MRS. G. R. OSGOOD.
2
Three cups of unsifted flour (sift after measuring), a half cup of butter, a fourth of a cup of lard rubbed into the flour, a half cup of good yeast and one cup of milk« Set in a warm place to rise; when light, mix in one and a half cups of sugar and one ^^^., pre- viously beaten together, and cinnamon to the taste; add flour enough to mold, and let it rise again; after the second rising, do not work the dough. Roll out and fry.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive