Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
797
Calories
27g
Protein
27g
Fat
108g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
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 pints of flour
- two tablespoonfuls of lard
- one cup of milk
- two eggs
- one small cup of yeast
- eleven o'clock
- four o'clock
- two sizes of cutters
Directions
1
Three pints of flour, two eggs, two tablespoonfuls of lard, one small cup of yeast, one cup of milk ; mix at eleven o'clock, roll out at four o'clock and cut with two sizes of cutters, putting the smaller one on top ; let rise until supper. Bake twenty minutes.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive