Butterhorns
From Recipes from our hearth, 1960
To freeze, bake at 275 degrees F until slightly brown and freeze immediately. Seal and keep sealed until ready for use. Bake at 450 degrees F for 10 minutes.
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3660Calories
71 gProtein
584 gCarbs
119 gFat
Full nutrition (33 nutrients)
Calories3660 kcal
Protein71 g
Carbohydrates584 g
Fiber2.3 g
Sugars102 g
Total Fat119 g
Saturated Fat1.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.1 g
Cholesterol51 mg
Sodium1559 mg
Potassium885 mg
Calcium202 mg
Iron35 mg
Magnesium170 mg
Phosphorus715 mg
Zinc4.9 mg
Copper1 mg
Manganese4.8 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)5.7 mg
Riboflavin (B2)2.9 mg
Niacin (B3)43 mg
Folate1008 mcg
Choline84 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 1. The excerpt below is the record exactly as published.
BUTTERHORNS 1 cup scalded milk 1/2 cup shortening 1/2 cup sugar ye to 1941/2 tsp. salt 1 cake yeast or 1 package dry yeast 2-3 eggs beaten 41/2 to 5 cups flour
Cook this with the app: pantry check, scaling, and the assistant.