Photo: Molly Mears
Estimated Nutrition (whole recipe, rough)
840
Calories
28g
Protein
27g
Fat
120g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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
- two cups sugar
- one cup butter
- one pound chpoped almonds
- one-quarter pound
- one-quarter cup milk
- one teaspoon baking powder
- one-quarter pounds almonds over
- three eggs
Directions
1
Two cups sugar, one cup butter, three eggs, one pound chpoped almonds (do not blanch), saving out one-quarter pound for top, one-quarter cup milk (sweet), one teaspoon baking powder, enough flour to roll out, vanilla. Roll thin, cut with heart-shaped cutter; moisten top with beaten yolk and milk. Sprinkle the reserve one-quarter pounds almonds over them and lastly dust with. sugar. Will keep six months. —Mrs. L. E. Morris, Manistee, Mich.
Recipe sourced from
internet_archive