Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
323
Calories
9g
Protein
26g
Fat
17g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 1 cup brown sugar
- 1 cup chopped pecans ••f ~
- 2 eggs slightly beaten
- salt
Directions
1
Cut rich white cake in squares; cut the squares in halves and spread with apricot jam; cover with the other half. Press whipped cream through a pastry bag in fanciful shapes on top, or if the bag is not used, dot with the cream and sprinkle with finely-cut angelica.
2
2 eggs slightly beaten. 1 cup brown sugar. 1 cup chopped pecans
3
••f ~"~rr'
4
% cup flour.
5
y2 teaspoonful baking
6
powder. Pinch of salt.
7
Beat all together. Bake in small cakes. Mod- erate oven.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive