Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
267
Calories
7g
Protein
17g
Fat
17g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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 tablespoonfuls of wine
- one pound of butter could be used
- one cup of currants
- 4 cups
- 2 cups
- 9 eggs
Directions
1
% Ib. of butter. I 1 Ib. of flour (4 cups).
2
1 Ib. of sugar (or 2 cups). | 2 tablespoonfuls of wine and
3
8 or 9 eggs (if small, nine). | 2 of brandy.
4
In a low altitude one pound of butter could be used. Cream the butter, add the sugar gradually and cream, then the brandy and wine. Beat the yolks of the eggs very lightly, add those alternately with flour ; fold in the whites last. One cup of currants, raisins or citron may be added, or spices.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive