Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Coffee | 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
- three pounds coffee
- one-fourth pound butter
- eight drops oil of lemon
- quarter pound flour
- half cup melted butter
- one-fourth inch thick
- one side
Directions
Mrs. J. S. R. Three pounds coffee "A" sugar, one-fourth pound butter, one-half- teaspoon cream tartar, eight drops oil of lemon ; add as much cold water as will dissolve the sugar ; boil without stirring till it will easily break when dropped in cold water, and when done, add ^he oil of lemon ; have a dripping pan well buttered and pour in one-fourth inch thick, and when partly cold, mark off in squares. If pulled when partly cold, till very white, will be like ice cream candy.
CANELLONS.
Mrs. V. G. Hush, .Minneapolis, Minn.
Make a stiff paste with a quarter pound flour, half as much fine white sugar, half cup melted butter, and
136 THE BUCKEYE COOK BOOK.
a tablespoon grated lemon peel or essence lemon ; roll rather thin ; make little tubes ' of stiff paper, about three inches long by one in diameter, butter well the outside and wrap each in some of the paste, close neatly on one side, and bake a few minutes in a quick oven ; when done and cooled a little, take out the ■card and fill with a jelly or marmalade, smoothing over the open ends with a knife dipped in water.