Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- 2 teaspoon salt
- 2 cup shortening
- 2 cups finely broken peanuts
- 2 pints flour
- salt
Directions
Mrs. R. C. McKinney.
Scald and cool I pint of milk ; make a soft sponge by adding i yeast cake, I pint of flour, ]/2 teaspoon salt. Let stand I hour ; add y'2 cup shortening, butter and lard mixed, 2 cups finely broken peanuts, 2 pints flour. Knead well ; place in warm spot for 2 hours; turn out on bread board and roll slightly; cut in finger lengths ; print ends and place apart on tins ; let rise 1 hour, and bake 20 minutes.
They can be started in the morning and be ready for luncheon.