Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 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 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- one cup of pow- dered sugar together
- two cups of flour
- two cups of powdered sugar
- one cup almonds that have been blanched
- one cup of dates cut in fourths
- a cup of butter
- a cup of milk
- a teaspoonful of vanilla
- eight min- utes
- one corner over
- one side over the opposite side
- four eggs beaten stiff
Directions
Cream half a cup of butter and one cup of pow- dered sugar together, then beat in, very slowly, half a cup of milk, and lastly two cups of flour and half a teaspoonful of vanilla. Spread very thin on the inverted bottom of a dripping pan, buttered. Mark in squares, sprinkle with blanched almonds chopped fine. Bake in a moderate oven five to eight min- utes. Lift from the pan with a knife, roll on the hot pan, putting one corner over the other, or one side over the opposite side.
ALMOND AND DATE MACAROONS (Mrs. Aldrich).
Whites of four eggs beaten stiff. Then beat in gradually two cups of powdered sugar, one cup almonds that have been blanched and put through a
322 ROCKY MOUNTAIN COOK BOOK.
grinder. One cup of dates cut in fourths. Drop a teaspoonful for each cake on a greased tin two inches apart. Bake very slowly about fifteen minutes. Let cool before removing carefully with a spatula.