Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
| Buckwheat | not in our table | 0 |
| 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
- 1 cups buckwlicat flour
- 1 teaspoon salt in a jar until smooth
- 1 quart cold water
- 2 tablespoons boiling water
- 1 tablespoon sugar
- one cup wheat flour is an improvement instead of as much buckwheat
- 1 cup of batter may be saved each day to start the cakes instead of fresh yeast
- 1 cup sugar
- 1 quart sweet milk
- 1 cup lard
- 1 pint of this yeast
- 1 pint water
- 1 pint milk
- 1 cup butter
- 3 pints sifted flour
- 1 teaspoon cinnamon
- a cup of warm water
- a small handful of salt
- 1 egg into a cup
- 1 cake yeast in a cup of warm water
- 2 eggs beaten to a froth
- 26 old country recipes
- 3 small potatoes in u- pints water
- 40 buns
- 6 eggs
- salt
- nutmeg
Directions
Beat 3=1 cups buckwlicat flour and 1 teaspoon salt in a jar until smooth with 1 quart cold water; add ^ an yeast cake and mix; cover and let stand in a warm place over night. Dissolve J tea- spoon soda in 2 tablespoons boiling water, add to the batter with 1 tablespoon sugar ; beat, and bake. One cup wheat flour is an improvement instead of as much buckwheat. 1 cup of batter may be saved each day to start the cakes instead of fresh yeast, if made often enough.
BUNS, NO. 1.
Mrs. Pat. Dougherty.
Break 1 egg into a cup and fill up with sweet milk; mix witli it J cup yeast, J cup butter, 1 cup sugar, and enough flour to niake a soft dough. Flavor to taste with grated nutmeg. Let rise till very light, then stir in a few dried currants cleaned, mould into biscuits, let rise a second time in the pan, and bake. When nearly done, glaze with a little molasses and milk.
BUNS, NO. 2.
Mrs. Rose Call.
Boil 1 quart sweet milk and let cool. Soak 1 cake yeast in a cup of warm water. Mix together 1 cup lard, 1 cup sugar, the whites of 2 eggs beaten to a froth, flour enough to make a stifle batter, the milk and lastly the yeast. Let stand over night. Then add a little salt, and mix as bread. Make into small rolls and bake in a moderate oven,
26 OLD COUNTRY RECIPES AND NEW.
BUNS, NO. 3.
Mrs. Wm. Breeze.
Boil 3 small potatoes in U- pints water, and mash fine. When lukewarm, add I cake yeast foam, and 1 tablespoon sugar. Let rise over night. In the morning, take 1 pint of this yeast, 1 pint water, i pint sugar, and ^ pint lard (part butter, if you have it), a small handful of salt; rub lard in flour, and mix till stifif. Let rise till light, about 4 hours ; make into 40 buns, and place 2 inches apart ; let rise till 4 or 5 times their natural size ; then bake in a rather quick oven.
(BATH) BUNS.
Scald 1 pint milk, add 1 cup butter, let cool till only lukewarm, then add ^ cup yeast and 3 pints sifted flour; let stand over night in a warm place. Beat ^ cup sugar with yolks of 6 eggs, work into the sponge with 1 teaspoon cinnamon, J cup chopped citron, and .J- cup currants. Work in well with the hands, and add flour enough to roll out. Cut with a round cutter, put in greased pans, cover, and when very light bake in a quick oven 35 minutes.