Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- one quart of milk
- one-half cup butter
- one pint bread sponge
- one pint sweet milk
- two pints sweet milk
- one cup butter melted
- four teaspoons baking powder
- one quart milk
- one-fourth pound but- bread
- one-fourth pound butter
- half pints flour
- twelve tablespoons sweet milli six tablespoons butter
- one-half teaspoon soda
- a pinch of salt
- a pint of rice
- two tablespoons yeast
- four eggs
- two table- spoons sugar
- two eggs
- six eggs
- five eggs
- 47 ter
- five eggs sepa- rately
- salt
Directions
Mrs. James W. Robinson.
Late in the evening make a rather stiff potato sponge, (see directions under " Bread Making,") and in the morning mix in as much flour as will make a soft dough, knead well, and place to rise ; when suffi- ciently light, knead 'down again, repeating the opera- tion two or three times, remembering not to let the dough become sour by rising too light ; mould into common sized loaves, place in your dripping pan to rise and bake very carefully, so as to secure the very lightest brown crust possible ; on taking out of oven roll in a cloth tightly wrung out of water, with a large bread blanket folded and wrapped around all. Let cool three or four hours, cut lengthwise of the loaC (not using the outside piece), first spreading lightly with good sweet butter, then cutting in slices not more than a quarter of an inch, or just as thin as possible, using for this purpose a very thin, sharp knife ; lay on cold boiled ham cut in very thin shav- ings, (no matter if in small pieces ;) roll up Very slow- ly and carefully and place where it will not unroll. Treat each sandwich in the same manner, always spreading the bread with butter before cutting. If by chance, the bread is baked with too hard a crust, cut off a thin shaving of the brownest part very smoothly before making into sandwiches. These sandwiches are truly delicious if properly made, but
46 THE BUCKEYE COOK BOOK.
they require great care, experience and good judg- ment. Served on an oblong platter, piled in pyramid style, row upon row, they will resemble nicely rolled dinner napkins. They must be made and served the same day.
CRUMPETS. Miss Mary Gallagher. One quart of milk with two tablespoons yeast, and ■ flour enough to make a stiff batter ; let rise over night, and in the morning add four eggs, two table- spoons sugar, one-half cup butter ; put them in muffin rings and let them rise nearly half an hour ; ,bake quickly.
MUFFINS. Mrs. J. S. R. One pint bread sponge, one pint sweet milk, two eggs, one-half cup butter, a pinch of salt ; let rise three hours and bake in muffin rings.
QUICK WAFFLES. C. W. M. Two pints sweet milk, one cup butter melted, sifted flour to make a soft batter, add the well beaten yolks of six eggs, then the beaten whites, and lastly (just before baking) four teaspoons baking powder, beat- ing very hard and fast for a few minutes. These are very good with four or five eggs," but much better with more.
Mrs. O. M. S.
Four eggs, one quart milk, one-fourth pound but-
ter, a little salt, flour to make a batter — not very thick, beating the eggs separately; heat and butter the irons well and bake very quickly. If for tea, grate on a little sugar and nutmeg ; if for breakfast, only butter.
WAFFLES. Mrs. S. C. Lee, Baltimore, Maryland.
Boil half a pint of rice and let it get cold ; mix with it one-fourth pound butter and a little salt. Sift in it one and a half pints flour ; beat five eggs sepa- rately ; stir the yolks in together with one quart milk ; add whites beaten to a stiff froth ; beat hard and bake at once in waffle iron.
EGG CRACKERS. Mrs. J. S. R. Six eggs, twelve tablespoons sweet milli six tablespoons butter, and one-half teaspoon soda; mould with flour half an hour and roll thin.